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SUBSTITUTES  FOR  FLESH  FOODS 

Vegetarian 

Cook 
Book 

"By  E.  G.  EULTON 

^^rS  "R"/  V>^  

f      ~  or  THE    ' 
1    UNIVERSITY   j 

\.                   nr                   y 

PACIFIC   PRESS   PUBLISHING   COMPANY 

OAKLAND,  CALIFORNIA 

Entered  According  to  Act  of  Congress  in  the  year  1904,  by 

PACIFIC  PRESS  PUBLISHING  COMPANY 
In  tht  Office  of  the  Librarian  of  Congress \  Washington ,  D.  C 


AGRIC. 
LIBRARY 

WHY  I  WAS  IMPRESSED  TO  WRITE  A 
COOK  BOOK. 

It  must  appeal  to  the  judgment  of  every  thinking 
man  and  woman  that  the  human  family  are  more  in 
need  of  sound,  wholesome  advice  as  to  what  they 
should  eat  and  drink  than  ever  before.  The  number 
of  physicians  and  dentists  increases  each  year  at  an 
alarming  rate,  but  the  aches  and  ills  of  the  suffering 
people  do  not  lessen.  Thousands  of  people  find 
themselves  in  a  deplorable  condition,  with  stomachs 
almost  worn  out,  having  depended  largely  upon  pre- 
digested  foods  and  a  long  list  of  so-called  "dyspepsia 
cures." 

The  amount  of  patent  medicines,  "sure  cures," 
consumed  by  the  people  in  the  United  States  is 
enormous,  and  is  increasing  every  year.  It  must 
be  apparent  to  all  students  of  the  past  century  that 
the  people  of  the  present  are  not  enjoying  the  same 
degree  of  health  as  our  ancestors,  nor  have  we  any 
assurance  that  things  will  improve  unless  some  radi- 
cal change  is  made. 

Disease  among  cattle,  poultry,  and  fish  has  in- 
creased so  alarmingly  in  the  last  few  years  that  we 
should  no  longer  depend  on  the  animal  kingdom  for 
food.  We  should  look  to  the  grains,  nuts,  vegetables, 
and  fruits  for  a  better  dietary  than  can  be  prepared 

(*) 


4  VEGETARIAN    COOK    BOOK 

from  the  flesh  of  animals  likely  to  be  contaminated 
with  tuberculosis,  cancer,  and  other  diseases. 

In  writing  this  book,  the  author  has  treated  the 
subject  from  the  commonly  accepted  definition  of 
the  term  vegetarianism,  which  means  to  abstain  from 
flesh  food,  but  allows  the  use  of  eggs,  milk,  and  its 
products.  After  years  of  experience  in  conducting 
vegetarian  restaurants  in  several  cities  and  making  a 
study  of  the  food  question,  he  thinks  he  can  bestow  no 
greater  gift  upon  the  people  than  to  place  before  them 
a  book  containing  instruction  in  the  preparation  of 
wholesome  dishes  that  will  build  up  in  place  of  tear- 
ing down  the  body. 

In  this  work  I  do  not  claim  to  have  reached  per- 
fection, nor  to  have  exhausted  the  category  of 
wholesome  preparations  and  combinations  within 
the  domain  of  vegetarianism.  In  our  efforts  to 
teach  how  to  live  without  the  use  of  flesh  foods,  we 
find  we  have  only  begun  to  discover  the  inexhaustible 
resources  of  the  great  vegetable  kingdom  in  the 
boundless  wealth  of  varied  hygienic  foods. 

E.  G.  F. 


CONTENTS 


BAKERY  AND  BREAKFAST  DISHES 196-201 

BEVERAGES 173-176 

CAKE 235-238 

CEREALS 180-184 

EGGS 163-170 

ENTREES 67-114 

HYGIENE  OF  COOKING  .   . 9-12 

NUT  BUTTER 241-245 

PIES 225-232 

PUDDINGS 205-221 

SALADS 17-28 

SALAD  DRESSINGS 31-36 

SOUPS 40-64 

SAUCES 149-159 

TOASTS  188-192 

VEGETABLES 115-146 


HYGIENE   OF  COOKING 


GOOD    COOKJNG 


Good  cooking  is  not  the  result  of  accident,  a 
species  of  good  luck,  as  it  were.  There  is  reason 
in  every  process;  a  law  governing  every  chemical 
change.  A  course  of  medical  lectures  does  not  make 
a  physician,  nor  will  a  collection  of  choice  recipes 
make  a  cook.  There  must  be  a  knowledge  of  com- 
pounding, as  well  as  of  compiling;  of  baking,  as  well 
as  of  mixing;  and  above  all,  one  must  engage  in  the 
real  doing.  Theory  alone  will  not  suffice;  but  ex- 
perience, which  practice  only  can  give,  is  of  the  ut- 
most importance. 

Mention  will  be  made  under  this  head  of  those 
forms  of  cooking  only  which  enter  into  vegetarian 
cooking  as  usually  understood. 
BOILING 

The  term  "boiling/'  as  applied  to  cookery,  means 
cooking  in  a  boiling  liquid.  Many  kinds  of  food 
need  the  action  of  water  or  other  liquid,  combined 
with  heat,  to  cook  them  in  the  best  manner,  and 
boiling  is  one  of  the  most  common  forms  of  cook- 
ery. When  water  becomes  too  hot  to  bear  the  hand 
in  it  with  comfort,  it  has  reached  one  hundred  and 
fifty  degrees,  or  the  scalding  point.  When  there  is 
a  gentle  tremor  or  undulation  on  the  surface,  one 
hundred  and  eighty  degrees,  or  the  simmering  point, 
is  reached.  When  there  is  quite  a  commotion  on  the 
surface  of  the  water,  and  the  bubbles  breaking  above 
it  throw  off  steam  or  watery  vapor,  two  hundred  and 
twelve  degrees,  or  the  boiling  point,  is  reached. 


10  VEGETARIAN    COOK    BOOK 

After  water  reaches  the  boiling  point  it  becomes  no 
hotter,  no  matter  how  violently  it  may  boil.  The 
excess  of  heat  escapes  in  the  steam.  This  important 
fact  is  rarely  understood  by  the  average  cook,  and 
much  fuel  is  often  needlessly  wasted  because  of  the 
mistaken  idea  that  rapidly  boiling  water  cooks  food 
more  quickly. 

In  all  ordinary  cooking,  simmering  is  more  effect- 
ive than  violent  boiling.  The  temperature  of  the  wa- 
ter may  be  slightly  raised  by  covering  the  kettle.  If 
sugar  or  salt  or  anything  to  increase  its  density,  is 
added  to  water,  it  takes  longer  for  it  to  boil,  but  its 
boiling  temperature  is  higher.  This  explains  why 
boiling  sugar  syrup  and  boiling  salt  water  are  hotter 
than  boiling  fresh  water.  Boiling  effects  partial  de- 
struction or  removal  of  organic  and  mineral  impuri- 
ties found  in  water,  hence  the  importance  of  boiling 
the  water  where  such  impurities  exist.  Boiling  also 
expels  all  the  air  and  the  gases  which  give  fresh 
water  its  sparkle  and  vitality.  Therefore,  the 
sooner  water  is  used  after  it  begins  to  boil,  the  more 
satisfactory  will  be  the  cooking. 

Fresh  water  should  be  used  when  the  object  is  to 
extract  the  flavor,  or  soluble  parts,  as  in  soups  and 
broths.  Salt  water  should  be  used  when  it  is  de- 
sired to  retain  the  flavor  and  soluble  parts,  as  in 
most  green  vegetables.  Cold  water  draws  out  the 
starch  of  vegetables.  Boiling  water  bursts  starch 
grains,  and  is  absorbed  by  the  swelling  starch,  and 
softens  the  cellulose  in  cereals,  and  vegetables. 


HYGIENE    OF   COOKING  11 

MILK 

In  cooking  some  kinds  of  food,  milk  is  used  in- 
stead of  water.  Milk  being  thicker  than  water,  less 
of  the  steam  escapes,  and  it  becomes  hot  sooner 
than  water,  adheres  to  the  pan,  and  burns'  easily. 
At  its  boiling  temperature  (214  degrees),  the  casein 
contained  in  milk  is  slightly  hardened,  and  its  fat 
rendered  more  difficult  of  digestion.  By  heating 
milk  in  a  double  boiler,  these  dangers  are  avoided. 
It  then  only  reaches  a  temperature  of  196  degrees, 
and  is  called  scalded  milk.  The  process  is  a  form 
of  steaming. 

STEAMING 

Steaming  is  a  process  of  cooking  food  over  boil- 
ing water.  It  is  a  very  satisfactory  and  convenient 
method,  without  much  loss  of  substance.  It  takes 
a  longer  time  than  some  other  ways  of  cooking,  but 
requires  less  attention.  There  are  two  methods  of 
cooking  by  steam:  (i)  In  a  steamer,  which  is  a 
covered  pan,  with  perforated  bottom.  This  is  placed 
over  boiling  water,  and  the  steam  carries  the  heat 
directly  to  the  food.  (2)  By  means  of  a  double 
boiler.  By  this  method  the  heat  is  conveyed  from 
the  boiling  water,  through  the  inner  boiler  to  the 
food.  When  cooking  by  steam,  the  water  should 
boil  steadily  until  the  food  is  done.  Watery  vege- 
tables are  made  drier  by  steaming,  and  flour  mix- 
tures develop  a  different  flavor  than  when  baked. 
STEWING 

Stewing  is  cooking  in  a  small  quantity  of  water  at 


12  VEGETARIAN    COOK    BOOK 

a  low  temperature  for  a  long  time,  and  is  a  form  of 
boiling.  The  food  loses  less  nutriment  when  stewed 
than  when  rapidly  boiled. 

BAKING 

Baking  is  cooking  by  means  of  dry  heat,  as  in  a 
close  oven.  The  closely-confined  heat  of  the  oven 
develops  flavors  which  are  entirely  different  from 
those  obtained  by  other  forms  of  cooking.  The 
baking  of  many  kinds  of  food  is  as  important  as  the 
mixing,  and  every  cook  should  thoroughly  under- 
stand how  to  regulate  the  oven.  Nearly  all  flour 
mixtures,  as  bread,  cakes,  and  many  kinds  of  pud- 
ding, are  more  wholesome  when  baked  than  when 
cooked  in  any  other  way. 

BRAIZING 

Braizing  is  a  combination  of  stewing  and  baking. 
Meat  cooked  in  a  closely-covered  stew-pan,  so  that 
it  retains  its  own  flavor  and  those  of  the  vegetables 
and  flavorings  put  with  it,  is  braized.  Braized 
dishes  are  highly  esteemed. 

BROILING 

Broiling,  meaning  "to  burn,"  is  cooking  directly 
over,  or  in  front  of,  the  clear  fire,  and  is  the  hottest 
form  of  cooking.  The  intense  heat,  combined  with 
the  free  action  of  the  air,  produces  a  fine  flavor  quite 
unlike  that  obtained  in  any  other  way.  Pan  broiling 
is  broiling  on  a  hot  surface  instead  of  over  hot 
coals. 


SALADS 


SALADS 

All  green  vegetables  that  are  eaten  raw  and 
dressed  with  acid,  salt,  and  oil,  are  included  in  the 
list  of  salads,  and  they  should  always  be  served  crisp 
and  cool.  Wash  salad  greens  carefully,  allowing 
them  to  stand  in  cold  or  iced  water  until  crisp. 
Drain  and  wipe  dry  with  a  soft  towel,  taking  care 
not  to  bruise  the  leaves,  and  keep  in  cool  place  till 
serving  time.  If  they  are  not  thoroughly  dried,  the 
water  will  collect  in  the  bottom  of  the  dish  and  ruin 
any  dressing  used. 

Pare  cucumbers  thickly,  and  remove  a  thick  slice 
from  each  end;  cut  into  thin  slices,  or  into  one-half 
inch  dice,  and  keep  in  cold  water  until  ready  to  serve, 
then  drain  thoroughly:  crisp  celery  in  cold  water 
also. 

Pare  tomatoes,  and  keep  in  a  cold  _place,  and 
sprinkle  with  chopped  ice  at  serving  time.  The  list 
of  vegetables  suitable  for  salads  is  so  long  that  the 
question  of  kind  is  wholly  a  matter  of  choice.  As- 
paragus, peas,  string  beans,  beets,  cauliflower,  etc.,  are 
all  well  utilized  in  salads.  Freshly  cooked  vegetables 
or  left-overs  may  be  used,  but  all  cooked  vegetables 
must  be  cold  and  perfectly  tender.  By  deftly  com- 
bining these  left-overs  with  the  favorite  dressing, 
there  is  material  for  a  delicious  and  economical 
salad,  to  which  the  somewhat  aristocratic  name  of 
macedoine  salad  may  be  given.  This  salad  may  con- 
sist of  a  few  or  many  kinds  of  vegetables,  any  com- 

(15) 


16  VEGETARIAN    COOK    BOOK 

bination  pleasing  alike  to  the  eye  and  the  palate  being 
permissible,  and  if  care  is  taken  in  the  arrangement, 
it  may  be  made  a  very  attractive  dish. 

To  the  dressing  of  salads  one  must  give  utmost 
care  and  attention,  as  upon  their  excellence  the  suc- 
cess of  the  dish  principally  depends.  While  rules 
for  dressings  are  innumerable,  there  are,  after  all, 
only  a  few  really  good  ones.  The  French  dressing 
and  the  mayonnaise  are  most  generally  known,  the 
former  being  the  simplest  and  most  commonly  used 
of  all  dressings.  And  it  is  quite  the  favorite  for 
lettuce,  cresses,  chicory,  and  other  vegetable  salads. 
As  the  salad  wilts  if  allowed  to  stand  in  the  dress- 
ing, it  should  not  be  added  till  just  at  the  moment 
of  serving,  and  it  is  for  this  reason  that  it  is  fre- 
quently made  at  the  table. 

One  of  the  most  difficult  things  to  prepare  is  a 
perfect  mayonnaise,  but  once  the  knack  is  acquired, 
failure  afterwards  is  rare.  One  essential  point  is  to 
have  all  the  materials  cold.  Chill  in  the  refrigerator 
both  the  bowl  and  oil  an  hour  or  more  before  using. 
In  warm  weather  it  is  advisable  during  the  mixing 
to  stand  the  bowl  in  a  larger  one  of  cracked  ice. 
This  dressing,  if  covered  closely,  will  keep  several 
days  or  longer  in  the  ice-box.  Keep  in  a  cold  place 
till  wanted,  as  it  liquefies  as  soon  as  mixed  with  meat 
or  vegetables.  To  tone  down  the  taste  of  the  oil, 
and  thus  make  more  delicate  salads,  one  may  add  to 
the  dressing,  just  before  it  is  used,  a  little  cream 
beaten  stiff  and  dry.  This  dressing  is  used  with 


SALADS  17 

nut  and  fruit  salads,  and  may  be  used  with  potatoes, 
tomatoes,  celery,  and  other  vegetables. 

Most  cooked  vegetables  intended  for  salads  are 
moistened  with  a  French  dressing  and  allowed  to 
stand  an  hour  or  more,  or  until  well  seasoned,  in  a 
cold  place.  To  this  process  the  term  marinate  is 
applied.  Just  before  serving,  pour  off  all  the  mar- 
inate that  is  not  absorbed,  and  combine  with  the 
mayonnaise.  A  mistake  frequently  made  in  prepar- 
ing salad  dressing  is  that  of  using  too  much  acid. 
The  acid  flavor  should  not  predominate,  but  other 
flavors  should  also  have  their  value. 

VEGETARIAN  CHICKEN  SALAD 

Chopped  protose,  ^  pound. 

Chopped  celery,  y$  cup. 

Grated  onion,   I   small  teaspoonful. 

Chopped  nuttolene,  ^4  pound. 

Lemons,  juice  of  2. 

Salt. 

Mayonnaise,  2  tablespoonfuls. 

Mix  all  together,  adding  mayonnaise  dressing 
last.  Serve  on  lettuce. 


ALMOND  SALAD 

Olives,  18. 

Celery,  iy2  cups. 

Blanched  almonds,  1^2  cups. 

Salad  dressing. 

Lettuce. 


18  VEGETARIAN    COOK    BOOK 

Stone  and  chop  the  olives.  Add  the  almonds 
chopped,  also  the  celery  cut  fine.  Mix  with  salad 
dressing  and  serve  on  lettuce. 

NORMANDIE  SALAD 

Walnut  meats,   i   cup. 
French  peas,   i   can. 
Mayonnaise. 
Lettuce. 

Place  walnut  meats  in  scalding  water  about  fif- 
teen minutes,  then  remove  the  skins,  and  cut  into 
pieces  about  size  of  a  pea.  Scald  the  French  peas, 
and  set  aside  for  a  while.  Drain  the  water  off  the 
peas,  and  let  them  get  cold;  then  mix  with  the  wal- 
nuts. Pour  mayonnaise  dressing  over  all,  and  mix 
thoroughly.  Serve  on  lettuce. 

BRAZILIAN  SALAD 

Ripe  strawberries,   1^/2   cups. 

Fresh  pineapple,  cut  in  small  cubes,  il/2  cups. 

Brazil  nuts,  blanched  and   thinly   sliced,    12. 

Lemon  juice,  4  tablespoonfuls. 

Lettuce. 

Dressing,  i  spoonful. 

Cut  the  strawberries  and  pineapples  into  small 
cubes,  and  add  thinly-sliced  Brazil  nuts  that  have 
been  marinated  in  lemon  juice.  Arrange  lettuce  in 
rose-shape,  and  fill  the  crown  with  the  above  mix- 
ture, and  cover  with  a  spoonful  of  mayonnaise  or 
golden  salad  dressing. 


SALADS  19 

NESSLERODE  SALAD 

Red  cherries,  y2  cup. 

Black  cherries,  y2  cup. 

Red  currants,  y2  cup. 

White  currants,  y2  cup. 

Sugar,  \y2  cups. 

Red  raspberries,  y2  cup. 

Black  raspberries,  y2  cup. 

Strawberries,  l/2  cup. 

Lemon  juice,  l/2  cup. 

Pit  the  cherries,  keeping  them  as  whole  as  pos- 
sible. Put  a  layer  of  fruit  in  the  salad  bowl,  then  a 
layer  of  sugar,  then  another  layer  of  fruit,  and  so 
on,  till  all  the  fruit  is  used,  finishing  with  a  layer  of 
sugar.  Pour  over  all  one-half  cup  of  lemon  juice. 
Shake  the  bowl  gently  from  side  to  side,  to  draw 
out  the  juice  until  it  nearly  covers  the  fruit. 

More  sugar  may  be  used  if  needed.  This  salad 
should  be  made  two  hours  before  using,  and  kept 
on  ice. 

FRUIT  SALAD 

Apples,   cut  in  half-inch  cubes,   I   cup. 
Bananas,  cut  in  half-inch  cubes,  i  cup. 
Oranges,  cut  in  half-inch  cubes,  i  cup. 
Mix   all    together    and    serve    with    golden    salad 
dressing. 

WALDORF  SALAD 

Apples,  cut  in  dice,  il/2  cups. 

Lemon  juice,  y2   cup. 

Lettuce. 

Celery,  cut  in  dice,  il/2  cups. 

Mayonnaise  dressing. 


20  VEGETARIAN    COOK    BOOK 

Mix  apples,  celery,  and  lemon  juice  well  together, 
and  pour  mayonnaise  dressing  over.  Serve  on 
lettuce. 

In  making  Waldorf  salad  use  only  crisp,  white, 
tart  apples,  and  the  tender,  white  heart  of  the  celery. 
The  celery  should  be  cut  a  little  smaller  than  the 
apples.  Use  only  white  mayonnaise. 

Drain  off  the  lemon  juice  before  adding  the  dress- 
ing, or  it  will  ruin  the  mayonnaise. 

PROTOSE SALAD 

Protose,  cut  in  small  dice,  I   pound. 
Cold,  boiled  potatoes,  cut  into  dice,  2. 
Finely  cut  celery,  J/£  cup. 
Finely  minced  onion,  I  tablespoonful. 
Salt. 

Celery  salt,   J/£   teaspoonful. 

Mix  thoroughly  with  mayonnaise,  and  serve  on 
lettuce  leaves. 

PROTOSE  AND  CELERY  SALAD 

Diced  protose,  2,^/2  cups. 

Grated   onion,    i   tablespoonful. 

Oil  salad  dressing. 

Salt,  i  teaspoonful. 

Crisp  celery,  i1/^.  cups. 

Lettuce  or  celery  leaves. 

Cut  protose  into  half-inch  dice,  add  a  little  salt, 
grated  onion,  and  celery  cut  into  the  same  size  as 
protose.  Set  in  ice-box,  and  just  before  serving  pour 
over  some  of  the  oil  salad  dressing,  and  mix  all  to- 
gether lightly.  Serve  on  lettuce  leaves  or  garnish 
with  celery  leaves. 


SALADS  21 

PEA  AND  ONION  SALAD 

Peas,  canned  or  stewed,  4  cups  drained. 
Grated  onion,  2,  tablespoonfuls. 
Lettuce  leaves. 
Mayonnaise. 

Let  peas  drain  half  an  hour,  then  add  the  onion. 
Mix  well.  Set  in  a  cold  place,  and  when  ready  to 
serve  pour  over  the  mayonnaise.  Mix  all  together 
lightly,  and  serve  on  lettuce  leaves. 

ENGLISH  SALAD 

Chopped   lettuce,    i   cup. 
Chopped  celery,   I   cup. 
Mayonnaise,    i    tablespoonful. 
Lemons,  juice  of  2. 

Mix  lettuce,  celery,  and  lemon  juice  thoroughly, 
then  add  mayonnaise  and  salt  to  taste. 

WATER  LILY  SALAD 

Lettuce  leaves. 

Mayonnaise   dressing 

Eggs,  hard-boiled,  8. 

Cut  crisp  lettuce  leaves  into  pointed  strips,  like 
the  outer  leaves  of  a  water  lily.  Cut  the  whites  of 
hard-boiled  eggs  also  into  strips,  to  make  the  petals. 
Mash  all  but  two  or  three  of  the  yolks,  mix  them 
with  the  mayonnaise,  and  fill  in  the  center  of  the 
white  petals.  Take  the  remaining  yolks  and  put 
through  a  fine  sieve,  and  scatter  this,  over  the  yellow 
center  and  white  petals  to  resemble  pollen  of  the 
fiower. 


22  VEGETARIAN    COOK    BOOK 

NUT  AND  FRUIT  SALAD 

Diced    pineapple    (canned),    I    cup. 
Chopped  walnuts,  i^  cups. 
Diced  oranges,    i   cup. 
Diced  dates,  i  cup. 

Mix  all  together,  and  add  golden   salad  dressing 
one  hour  before  serving. 

NUT  SALAD 

Apple,   i   small. 
Lettuce,  y2  cup. 
Onion   juice,    i    teaspoonful. 
Oil  of  cloves,  7  drops. 
Salt. 

Almonds,  J^  cup. 
Brazil  nuts,  J^  cup. 
Sugar,   i   teaspoonful. 
Lemon,  juice  of   i. 

Chop  all  the  ingredients  moderately  fine,  and  mix 
well  with  plenty  of  mayonnaise  dressing. 

TOMATO  MAYONNAISE 

Tomatoes,  2. 

Oil,  y2  cup. 

Onion  juice,   3   or  4  drops. 

Hard-boiled  eggs,  2. 

Raw  egg,  i. 

Peel  the  tomatoes,  cut  them  in  halves,  and  press 
out  all  the  seeds,  retaining  only  the  solid,  fleshy 
portion.  Chop  this  fine;  press  through  a  sieve  and 
drain. 

Mash  very  fine  the  hard-boiled  yolks  of  the  eggs, 


SALADS  23 

and  add  the  raw  yolk.  When  thoroughly  mixed,  add 
the  oil,  a  few  drops  at  a  time.  When  thick  and 
smooth,  add  the  dry  pulp  of  the  tomato,  a  little  at  a 
time.  Stir  in  the  onion  juice.  Serve  on  sliced  pro- 
tose  or  nuttolene. 

LIMA   BEAN   SALAD 

Lima  beans,  2.  cups. 

Strained  tomatoes,   1^4  cups. 

Hard-boiled  yolks,  2. 

Lettuce. 

Nut  butter,  2  tablespoonfuls. 

Minced  parsley,  I  tablespoonful. 

Salt. 

Sliced  tomatoes. 

Cook  beans  till  well  done,  strain  off  the  water, 
and  set  aside  to  cool.  Mix  nut  butter  as  for  table 
use,  and  thin  it  down  with  the  tomato  juice.  Add 
the  minced  parsley  and  a  little  salt;  turn  this  mixture 
on  the  beans,  and  stir  well  without  breaking  the 
beans.  Mince  the  yolks  of  the  hard-boiled  eggs  and 
sprinkle  over  the  salad.  Garnish  with  lettuce  and 
sliced  tomatoes,  and  serve. 

PEA  AND  TOMATO  SALAD 

Tomatoes,  6. 
Nuttolene,  i  cup. 
Salad    dressing. 
Green  peas,  2  cups. 
Lettuce. 

Peel  the  tomatoes  and  scoop  out  the  inside.  Fill 
up  with  green  peas  and  bits  of  nuttolene.  Place 


24  VEGETARIAN    COOK    BOOK 

each  tomato  on  a  lettuce  leaf,  and  cover  with  salad 
dressing. 

LETTUCE 

Separate  the  leaves  and  carefully  wash  to  remove 
every  particle  of  grit.  Shake  the  water  off  the  leaves. 
Place  on  a  plate  or  in  a  salad  dish,  and  send  to  the 
table  for  each  to  prepare  as  preferred. 

Dress  with  lemon,  salt,  or  olive  oil.  A  may- 
onnaise or  lettuce  dressing  may  be  provided  for  the 
table.  If  preferred,  lettuce  may  be  cut  fine  before 
being  sent  to  the  table. 

CABBAGE  SALAD 

Cabbage  chopped  very  fine,  il/2  cups. 

Chopped  walnuts,  y2  cup. 

Cream,  y2  cup. 

Lemon,  juice  of   I. 

Sugar,  i  tablespoonful. 

Salt. 

Beat  cream,  sugar,  and  lemon  juice  together;  then 
pour  over  the  walnuts,  cabbage,  and  salt,  which  have 
been  thoroughly  mixed. 

SALAD  LA  BLANCHE 

Lima  beans,  i  cup. 
Minced  celery,  i  cup. 
Hard-boiled  eggs,  2. 
Minced  lettuce,  i  cup. 
Nuttolene,   %   pound. 

Boil  the  beans  till  tender,  drain,  and  cool.  Chop 
them  rather  fine,  and  add  the  minced  celery,  minced 


SALADS  25 

lettuce,  nuttolene  cut  into  small  dice,  and  hard- 
boiled  eggs  finely  chopped.  Serve  with  La  Blanche 
dressing. 

BEET  SALAD 

Cold,  boiled  beets. 

Hard-boiled  eggs. 

Salt,  olive  oil,  lemon  juice. 

Lettuce. 

Arrange  alternately  slices  of  cold,  boiled  beet  with 
slices  of  hard-boiled  eggs  on  a  plate.  Season  with 
salt,  olive  oil,  and  lemon  juice  poured  over.  Serve 
on  lettuce. 

CARROT  AND  BEET  SALAD 

Carrots,  2.. 
Lettuce. 
Dressing. 
Beets,  2. 
Celery. 

Arrange  alternately  slices  of  cold,  boiled  carrots 
and  beets.  Serve  on  a  lettuce  leaf,  garnish  with 
finely-chopped  celery. 

Dress  with  olive  oil,  lemon  juice,  or  French  salad 
dressing. 

STUFFED  BEET  SALAD 

Boil  the  beets  whole  till  tender,  selecting  those  of 
uniform  size.  Cut  a  slice  off  the  bottom,  so  that 


26  VEGETARIAN    COOK    BOOK 

they  will  stand  upright,  and  scoop  the  inside  out 
carefully.  Take  pains  not  only  to  avoid  breaking 
the  shell,  but  to  keep  the  inside  as  nearly  whole  as 
possible.  Peel  the  shells,  and  let  them  get  perfectly 
cold.  Cut  the  centers  into  tiny  cubes,  using  an  equal 
amount  of  parboiled  potatoes  and  white  celery  cut 
to  same  size;  mix  well  with  mayonnaise  or  French 
dressing,  and  fill  the  shells,  laying  a  slice  of  hard- 
boiled  egg  on  top  of  each,  and  serving  on  a  bed  of 
tender  lettuce  leaves. 

TURNIP  AND   BEET  SALAD 

Turnips,  ij4  cups. 
Green  peas,  2  cups. 
Mayonnaise. 
Beets,  ij4  cups. 
Lettuce. 

Cook  both  vegetables  separately  till  tender;  dice 
and  set  on  ice,  until  ready  to  serve.  Place  a  spoon- 
ful of  the  mixed  vegetables  on  a  leaf  of  lettuce,  bor- 
der with  green  peas,  and  put  a  spoonful  of  mayon- 
naise on  top. 

ASPARAGUS  AND  PROTOSE  SALAD 

Asparagus,   il/2  cups. 
Protose,  il/2  cups. 
Salt. 
Mayonnaise. 

Wash  the  asparagus  and  cut  into  pieces  half  an 
inch  long.  Boil  in  salted  water  till  tender.  Drain 


SALADS  27 

off  the  water,  and  when  cold  put  into  salad  dish  with 
protose  cut  into  dice.  Season  with  salt.  Serve  on  a 
lettuce  leaf  with  mayonnaise. 

BEET  AND  POTATO  SALAD 

Cut  with  a  vegetable  cutter  or  slice  cooked  beets 
and  potatoes;  arrange  on  a  dish  alternately,  dress 
with  cream  salad  dressing. 

BEET  AND  POTATO  SALAD  NO.  2. 

Beets,   i  cup. 

Protose,  y-2   cup. 

Onion  juice,  2  tablespoonfuls. 

Hard-boiled  egg  sliced,  i. 

Mayonnaise. 

Potatoes,   i   cup. 

Egg  yolks,  y2  cup. 

Salt. 

Chopped  parsley,  J4  CUP- 

Lettuce. 

Cut  the  beets,  potatoes,  and  protose  into  small 
dice.  Mix  all  together  and  serve  on  a  lettuce  leaf; 
one  slice  of  egg  to  each  portion. 

ASPARAGUS  AND  CAULIFLOWER  SALAD 

Asparagus  tips,   boiled  and  drained,  2.   cups. 
Cauliflower,   boiled,   drained,   cut  in   small   pieces,  2. 
cups. 

Dress  with  cream  salad  dressing. 


28  VEGETARIAN    COOK    BOOK 

ASPARAGUS  SALAD 

Cut  cooked  asparagus  tips  into  three-inch  lengths, 
and  serve  on  lettuce  leaf  with  cream  dressing. 

BRUSSELS  SPROUTS  SALAD 

Put  plain  boiled  Brussels  sprouts  into  the  ice- 
chest  to  get  cold.  Dress  with  olive  oil  and  lemon 
juice.  Serve  on  lettuce. 

DATE  AND  CELERY  SALAD 

Chop  dates  and  celery,  and  serve  wtih  golden 
salad  dressing. 

MACEDOINE  SALAD 

This  is  a  mixture  of  any  kind  of  cooked  vege- 
tables. Cover  with  French  salad  dressing,  and 
serve  on  lettuce  leaves. 


SALAD  DRESSINGS 


MAYONNAISE  DRESSING 

Egg  yolk,   i. 

Cooking  or  olive  oil. 

Lemon  juice. 

Salt. 

Sugar,   i  tablespoonful. 

Into  a  saucer  break  the  yolk  of  a  fresh  egg;  add 
to  it  a  large  pinch  of  salt,  and  with  a  fork  stir  the 
yolk  till  it  begins  to  stiffen.  Gradually  add  to  the 
yolk,  a  drop  at  a  time,  cooking  oil  or  olive  oil,  stir- 
ring well  after  each  drop  is  added.  Continue  this 
process  till  the  mixture  becomes  too  stiff  to  stir, 
then  thin  it  with  lemon  juice,  and  add  more  salt. 
The  salt  helps  to  stiffen  it.  Thicken  again  with  oil 
in  the  same  manner  as  before,  and  thin  again  with 
lemon  juice.  Continue  this  till  the  desired  amount 
is  made.  When  stiff  enough  to  cut  with  a  knife,  add 
one  tablespoonful  of  sugar. 

This  will  keep  for  a  number  of  days,  if  set  on  ice. 
Success  in  making  this  depends  upon  the  care  with 
which  the  oil  is  added;  at  first,  a  drop  at  a  time,  and 
towards  the  last  adding  two  or  three  drops,  and 
perhaps  half  a  teaspoon ful  at  a  time. 

Note. — To  make  it  keep  well,  add  one  tablespoon- 
ful boiling  water,  beaten  in  quickly.  To  keep  from 
curdling,  put  lemon  juice  and  oil  on  ice  for  fifteen 
minutes  before  using. 

(31) 


32  VEGETARIAN    COOK    BOOK 

WHITE  DRESSING 

Egg  yolk,  i,  light  colored. 

Salt. 

Cracked  ice. 

Cream,  whipped  to  stiff  froth,  6  tablepoonfuls. 

Oil,  6  tablespoonfuls. 

Lemon  juice,  I  tablespoonful. 

Drop  the  yolk  into  a  cold  bowl,  mix  lightly,  add 
a  small  pinch  of  salt;  then  add  the  oil  drop  by  drop. 
The  dressing  should  be  very  thick.  Stand  the  bowl 
in  another  containing  a  little  cracked  ice,  so  that 
you  may  be  constantly  reducing  the  color  of  the  egg. 
Now  add  slowly  the  lemon  juice,  then  stir  in  the 
whipped  cream.  This  dressing,  if  properly  made, 
should  be  almost  as  white  as  whipped  cream,  while 
having  the  flavor  of  mayonnaise.  Serve  with  Wal- 
dorf salad. 

BOILED   SALAD   DRESSING 

Eggs,  5. 

Melted  butter,  y^  cup. 
Lemon  juice,  4  tablespoonfuls. 
Salt,  I  level  teaspoonful. 
Sugar,  i  level  teaspoonful. 
Rich  cream,  i  cup. 

To  the  yolks  add  the  salt  and  sugar;  beat  with  an 
egg  whisk  until  thick  and  light,  then  add  gradually 
the  meHed  butter  and  lemon  juice.  Cook  over  hot 
water  until  the  mixture  thickens  and  falls  away  from 
the  sides  of  the  pan.  Take  from  stove,  put  into  a 
glass  jar,  and  when  cool  cover  closely.  When  ready 


SALAD    DRESSING  33 

to  use  pour  into  it  lightly  the  rich  cream  whipped  to 
a  stiff,  dry  froth.  If  whipped  cream  can  not  con- 
veniently be  obtained,  plain  sweet  or  sour  cream 
may  be  used  in  the  dressing,  but  it  will  not  be  so 
light  and  flaky. 

CREAM  SALAD  DRESSING  (PLAIN) 

Lemon  juice,  y2   cup. 
Sugar,  i  tablespoonful.  v 

Rich  milk  or  cream,  y2  cup.   - 
Olive   oil,    i   tablespoonful. 
Salt,   i   teaspoonful. 
Eggs  well  beaten,  2. 

Put  the  lemon  juice  into  a  granite  dish  on  the 
stove,  and  add  the  olive  oil,  sugar,  and  salt.  Put  the 
milk  or  cream  on  the  stove  in  another  saucepan, 
and  when  hot  add  the  beaten  eggs.  Let  cook 
smooth,  but  do  not  allow  it  to  boil  or  it  will  curdle. 
Remove  from  the  stove,  and  when  partially  cool 
beat  the  two  sauces  together.  This  is  a  very  nice 
dressing  for  vegetable  salads. 

CREAM  SALAD  DRESSING 

Cream,  i  cup. 

Milk,  cold. 

Butter,  size  of  walnut. 

Salt,   i  level  teaspoonful. 

Lemon  juice,  4  tablespoonfuls. 

Corn  starch,   i   rounded  teaspoonful. 

Eggs,   2. 

Sugar,  i  level  teaspoonful. 

Put  the  cream  into  a  double  boiler;  when  scalding 
3 


34  VEGETARIAN    COOK    BOOK 

hot  add  the  corn  starch  dissolved  in  a  little  cold 
milk,  and  cook  about  five  minutes,  stirring  con- 
stantly. Then  add  the  butter.  To  the  yolks  of  the 
eggs  add  the  salt  and  sugar;  beat  till  light  and  thick, 
then  add  alternately  the  lemon  juice  and  the  hot 
cooked  mixture.  Fold  in  the  stiffly  beaten  whites, 
and  set  aside  to  become  cold. 

This  dressing  may  be  used  the  same  as  mayon- 
naise. 

WHITE  CREAM  SALAD  DRESSING 
Make  same  as  cream  salad  dressing,  omitting  the 
yolks  of  the  eggs. 

FRENCH   SALAD   DRESSING 

Oil,  3  tablespoonfuls. 
Salt, 

Lemon  juice,    I   tablespoonful. 
Onion  juice,  J4  teaspoonful. 
Mix  and  pour  over  the  salad. 

LETTUCE  DRESSING 

Hard-boiled  eggs,  3. 

Lemon  juice,  y2  cup. 

Lettuce. 

Olive  oil,  i  tablespoonful. 

Salt. 

Mash  the  yolks  smooth  and  fine,  add  the  olive  oil 
and  salt.  Mix  well,  and  add  gradually  the  lemon 
juice.  Beat  thoroughly,  then  pour  the  dressing 
over  the  lettuce.  Cut  the  whites  of  the  eggs  into 
rings  and  lay  on  top.  Serve  as  soon  as  dressed. 


SALAD    DRESSING  35 

GOLDEN  SALAD   DRESSING 

Pineapple  juice,  l/^  cup. 

Lemon  juice,  l/4  cup. 

Beaten  eggs,  2. 

Sugar,  y$  cup. 

After  beating  the  eggs  well,  add  the  pineapple 
juice,  lemon  juice,  sugar,  and  small  pinch  of  salt. 
Beat  together  and  cook  in  double  boiler.  Let  boil 
about  two  minutes. 

NUT  OR  OLIVE  OIL  SALAD  DRESSING 

Olive  oil,   y2   cup. 
Water,  l/±  cup. 
Lemon  juice,  *4  cup. 
Salt,  i  teaspoonful. 
.  Beaten  eggs,  3. 

Beat  all  well  together  in  the  dish;  set  dish  in  hot 
water  over  the  fire,  and  stir  constantly  till  thickened. 
As  soon  as  it  begins  to  thicken  remove  from  the  fire 
and  place  in  a  dish  of  cold  water,  stirring  until  it 
cools,  and  set  on  ice  till  cold.  It  is  then  ready  for 
use. 

OIL  SALAD  DRESSING  (SOUR) 
Lemon  juice,  2  teaspoonfuls. 
Olive  oil,  54  cup- 
Salt,  y2  teaspoonful. 
Water,  2  teaspoonfuls. 
Eggs,  2. 

Heat  together  in  double  boiler,  stirring  constantly. 
When  it  begins  to  thicken,  place  into  cold  water  and 
stir  until  cold. 


36  VEGETARIAN    COOK    BOOK 

GREEN   MAYONNAISE 

Make  as  ordinary  mayonnaise.  Use  two  light- 
colored  yolks  and  six  tablespoonfuls  of  oil.  Chop 
enough  parsley  to  make  one  tablespoonful;  put  it 
into  a  bowl,  and  with  a  knife  rub  it  to  a  pulp.  Then 
add  gradually  to  the  mayonnaise.  Add  a  teaspoon- 
ful  of  the  lemon  juice.  Use  for  fruit  salad,  white 
grapes,  and  pulp  of  shaddock.  Mix,  and  serve  on 
lettuce  leaves. 

DRESSING  LA  BLANCHE 

Butter,  T.y2  dessertspoonfuls. 
Flour,  i  heaped  dessertspoonful. 
Salt. 


. 
Lemon  juice,  *4  CUP- 

Melt  the  butter  in  a  frying-pan,  but  be  careful  not 
to  brown  it.  When  hot,  stir  in  the  flour,  well-beaten 
yolk,  lemon  juice,  and  salt  to  taste.  Stir  this  dress- 
ing through  the  vegetables,  and  serve  on  a  garnish 
of  crisp  lettuce. 


SOUPS 


\     \  "  ' 

or  THE 


UNIVERSITY 


SOUPS 

Cream  soups  are  seasonable  at  any  time,  using 
any  vegetable  in  its  season.  Canned  goods  may  be 
used  when  the  fresh  article  is  not  obtainable. 

Vegetables  that  are  too  tough  and  old  to  cook  in 
any  other  way  may  be  used  in  soups  to  advantage. 
If  it  can  be  afforded,  a  teaspoonful  of  whipped  cream 
may  be  dropped  into  each  plate,  and  will  be  found 
very  delicious. 

By  a  puree  is  meant  a  thick  soup;  it  differs  but 
little  from  cream  soup,  being  perhaps  a  trifle  thicker. 
If  properly  made,  cream  soups  and  purees  are  dainty, 
delicious,  and  nourishing. 

Fruit  soups  are  in  favor  during  hot  weather,  for 
dinners  and  luncheons;  they  are  very  easily  made, 
and  are  wholesome  anjd  refreshing.  Any  desired 
fruit  juice  may  be  thickened  with  corn  starch,  sago, 
or  arrowroot,  and  served  with  or  without  fruit. 

Fruit  soup  should  always  be  served  cold,  in  glass 
sherbet  cups,  with  a  layer  of  chipped  ice  on  top. 

KINDS  OF  SOUP 

Observing  tfhese  proportions  and  following  the 
foregoing  directions,  delicious  cream  soups  are  made 
of  rice,  squash,  celery,  peas,  asparagus,  cucumber, 
spinach,  peanuts,  potato,  corn,  lima  beans,  cauli- 
flower, beets,  tomato,  salsify,  chestnut,  mushrooms, 

(39) 


40  VEGETARIAN    COOK    BOOK 

onions,  baked  beans,  lentils,  macaroni,  spaghetti, 
watercress,  string  beans,  sago,  tapioca,  barley,  car- 
rats,  etc.  All  vegetables  should  be  cooked  very 
tender  in  boiling  salted  water,  drained,  and  rubbed 
through  a  sieve.  Rice,  sago,  tapioca,  and  barley 
should  be  boiled  slowly  till  each  grain  is  soft  and  dis- 
tinct. Roasted  peanuts  are  chopped  fine;  chestnuts 
are  boiled  and  mashed;  macaroni  and  spaghetti  are 
cut  into  very  small  pieces,  after  boiling  till  tender. 
String  beans  are  to  be  minced  before  adding  to  the 
soup. 

CREAM  SOUPS,  FOUNDATION  OF 
Rub  one  heaping  tablespoonful  of  butter  and  two 
of  sifted  flour  tD  a  cream ;  melt  in  a  saucepan  over  the 
fire,  and  add  slowly  four  cups  milk,  stirring  con- 
stantly. When  it  thickens  add  salt  and  whatever 
seasoning  and  ingredient  is  desired  to  make  the  soup. 

CROUTONS  FOR  SOUP 

Take  thin  slices  of  bread,  cut  them  into  little 
squares,  place  them  in  a  baking  pan,  and  brown  to 
a  golden  color  in  a  quick  oven. 

EGG  BALLS  FOR  SOUP 

Egg  yolks,  hard  boiled,  6. 
Salt,  i  teaspoonful. 
Flour,  ^2  tablespoonful. 
Egg  yolks,  raw,  2. 

Rub  the  hard-boiled  yolks  and  flour  smooth,  then 
add  the  raw  yolks  and  the  salt.  Mix  all  well  to- 


SOUPS  41 

gether,  make  into  balls,  and  drop  into  the  soup  a  few 
minutes  before  serving. 

EGG   DUMPLINGS   FOR  SOUP 

Milk,   i   cup. 
Flour. 
Eggs,  2. 

Beat  the  eggs  well,  add  the  milk  and  as  much  flour 
as  will  make  a  smooth,  rather  thick  batter,  free  from 
lumps.  Drop  this  batter,  a  tablespoonful  at  a  time, 
into  the  boiling  soup. 

NOODLES  FOR  SOUP 

Beat  one  egg  till  light,  add  a  pinch  of  salt  and 
flour  enough  to  make  a  stiff  dough.  Roll  out  very 
thin;  sprinkle  with  flour  to  keep  from  sticking.  Then 
roll  up  into  a  scroll,  begin  at  the  end,  and  slice 
into  strips  as  thin  as  straws.  After  all  are  cut,  mix 
them  lightly  together,  and  to  prevent  their  sticking 
together  keep  them  floured  a  little  till  you  are  ready 
to  drop  them  into  the  soup,  which  should  be  done 
a  few  minutes  before  serving.  If  boiled  too  long 
they  go  to  pieces. 

VEGETABLE  BOUILLON 

Vegetable  soup  stock,  2  quarts. 
Cooked   and   strained   tomatoes,   2   cups. 
Bay  leaves,  2. 
Salt,   i  tablespoonful. 
Onions,  grated,  medium  size,  2. 
Mix  all  the  ingredients  together,  and  let  simmer 


42  VEGETARIAN    COOK    BOOK 

slowly  two  or  three  hours.  There  should  be  about 
one  quart  of  soup  when  done;  strain,  reheat,  and 
serve. 

NUT  CHOWDER  SOUP 

Nuttolene  or  protose,  ^  pound. 

Hard-boiled  eggs,  3. 

Browned  onions,  3. 

Sage,  i  teaspoonful. 

Thyme,   I  teaspoonful. 

Bay   leaves,   2. 

Salt,    i    tablespoonful. 

Chop  all  together  till  fine,  then  add  to  strained 
boiling  tomatoes,  four  cups;  add  boiling  water,  one 
cup;  thicken  with  flour,  one  tablespoonful;  reheat 
and  serve. 


NUT  FRENCH   SOUP 

Vegetable  soup  stock,  il/2  quarts. 

Tomatoes,  cooked,  strained,  2  cups. 

Sage,  y±  teaspoonful. 

Browned  flour,   i   tablespoonful  rounded. 

Onions,  large,  i. 

Bay  leaves,  2. 

Thyme,  y2  teaspoonful. 

Salt  to  taste. 

Slice  the  onion  and  mix  all  the  ingredients  to- 
gether, excepting  the  salt;  boil  slowly  one  hour; 
strain,  reheat,  salt,  and  serve.  This  soup  requires 
plenty  of  salt  to  bring  out  the  flavor. 


SOUPS  43 

MOCK  CHICKEN  SOUP 

Butter,   54   cup- 
Onion,   medium   size,    I. 
Celery  stalks,   i. 
Milk,  1*4  quarts. 
One  egg. 

Flour,  2  tablespoonfuls. 
Parsley,   chopped  fine,   I   teaspoonful. 
Nuttolene,  3  tablespoonfuls. 
Flour. 

Put  butter  in  saucepan  with  the  onion,  parsley, 
and  celery;  cook  it  to  a  golden  brown  color;  add  the 
flour  and  oook  until  brown,  being  careful  not  to 
scorch.  Now  add  the  milk  boiling  hot  and  stir 
briskly  to  prevent  lumping.  Add  the  nuttolene. 
Beat  the  egg  with  enough  flour  to  make  a  stiff  bat- 
ter, but  thin  enough  to  pour;  pour  this  into  the 
boiling  stock,  stirring  at  the  same  time.  This  will 
appear  as  small  dumplings  in  the  soup.  Let  simmer 
twenty  or  thirty  minutes;  salt,  and  serve. 

MOCK  CHICKEN  BROTH 

Small  white  beans,  2  cups. 

Small  onion,   I. 

Salt. 

Hot  water,  8  cups. 

Celery  salt. 

Butter. 

Wash,  then  stew  the  beans  in  hot  water  with  the 
onion  for  three  hours,  stewing  down  to  six  cups; 
strain,  and  add  a  pinch  of  celery  salt  and  a  small 


44  VEGETARIAN    COOK    BOOK 

piece  of  butter.     Salt  to  taste.     This  broth  may  be 
served  to  the  sick  instead  of  beef  tea. 

PLAIN  VEGETABLE  SOUP  (i) 
For  soup  stock. 

Water,  6  cups. 

Strained   tomatoes,    2    cups. 

Shave  in  fine  shreds,  add  to  soup  stock,  and  cook 
moderately  for  two  hours, 

Carrot,  i. 

Potato,  i. 

Leek,  i. 

Turnip,  i. 

Onions,  2. 

Celery  stalk,  i. 

Add  a  little  sage  and  thyme.  When  done,  run 
through  puree  sieve  or  colander,  and  add  a  little 
chopped  parsley  and  salt  to  taste. 

PLAIN  VEGETABLE  SOUP  (2) 

Butter,  2  tablespoonfuls. 

Flour,   i  tablespoonful. 

Chopped  onion,  i. 

Chopped  carrots,  y2  cup. 

Chopped  potatoes,  y2  cup. 

Chopped  turnips,  y2  cup. 

Chopped  celery,  y2  cup. 

Place  in  heated  saucepan,  stir  often  to  prevent 
burning,  add  a  little  more  butter  if  necessary;  brown 
till  vegetables  are  quite  soft,  then  add 

Strained  tomatoes,  2  cups. 

Hot  water  to  proper  consistency. 


SOUPS  45 

Season  with  parsley  and  salt  to  taste.  Simmer 
till  done. 

WHITE  SOUBISE  SOUP 

Bread,  4  or  5  slices. 

Onions,  4, 

Salt,  i  teaspoonful. 

Butter,   i   teaspoonful. 

Rich  milk,  2  cups. 

Potatoes,  2. 

Flour,  i  teaspoonful. 

Water,  4  cups. 

Soak  the  bread  in  the  milk,  boil  onions  and  pota- 
toes in  water  until  well  done,  and  mix  with  the  bread 
and  milk;  add  salt  and  flour  rubbed  in  the  butter; 
strain  all  through  a  fine  sieve;  bring  again  to  the 
boiling  point,  but  do  not  allow  it  to  boil;  serve.  If 
too  thick,  add  a  little  boiling  water. 

JULIENNE  SOUP 

Fresh  peas,  y$  cup. 

Chopped  potatoes,  £4  CUP- 

Tomato,  %  cup. 

Soup  stock,  i  quart. 

Carrots  cut  in  dice,  y2  cup. 

Chopped  turnips,  J^    cup. 

Minced  onion,   I. 

Chopped  parsley. 

Cook  the  turnips  and  carrots  together  in  just 
enough  water  to  prevent  scorching,  the  potatoes  and 
onions  in  the  same  manner,  the  peas  by  themselves. 
When  all  are  done,  mix  together  and  add  the  soup 
stock,  salt,  and  parsley;  reheat,  and  serve.  The 


46  VEGETARIAN    COOK    BOOK 

water  the  vegetables  are  cooked  in  should  be  used 
in  the  soup. 

TOMATO  SOUP 

Soup  stock,  3  cups. 

Nut  butter,  i  tablespoonful. 

Strained  tomatoes,  2  cups. 

Salt. 

Add  tomatoes  to  soup  stock,  also  the  nut  butter 
mixed  smooth  and  thin  in  a  little  of  the  tomato;  heat 
to  boiling,  salt,  and  serve. 

BEAN  AND  TOMATO  SOUP 

Boiled  beans,  I  cup. 

Butter,  i  tablespoonful. 

Cooked  rice,   *4   CUP- 

Salt. 

Stewed  tomatoes,  i  cup. 

Flour,  i  tablespoonful. 

Boiling  water  to   required  consistency. 
Rub  beans  and  tomatoes  through  a  sieve;  add  salt 
and  butter  rubbed  in  flour;  then  add  cooked  rice  and 
enough  boiling  water  to  make   the  proper  consist- 
ency; reheat,  and  serve. 

TOMATO-VERMICELLI  SOUP 

Strained  tomatoes,  3  cups. 
Vermicelli,  y2  cup. 
Water,  2  cups. 

Cook  the  vermicelli  in  the  tomato  till  done  and 
add  water;  if  too  thin,  bind  with  a  little  thickening  of 


SOUPS  47 

butter  and  flour.     A  rounded  tablespoonful  of  each 
will  be  enough  for  each  quart  of  soup. 

TOMATO  AND   OKRA  SOUP 

Onion,  large,  I. 

Butter. 

Stewed  tomatoes,  2  cups. 

Soup  stock  or  water,  4  cups. 

Thinly  sliced  okra  pods,  2  cups. 

Flour,  i  teaspoonful. 

Nut  butter,  i  teaspoonful. 

Chopped  parsley. 

Salt. 

Brown  onion  in  a  saucepan  with  a  little  butter; 
add  flour,  nut  butter,  tomatoes,  parsley,  and  okra. 
Add  the  soup  stock  or  water  and  cook  slowly  for 
three  hours.  Season  with  salt,  and  serve. 

WHITE  SWISS  SOUP 

Rice,  Y-2.  cup. 

Onion,   small,   i. 

Rich   milk,   il/2   cups. 

Flour,  y2  teaspoonful. 

Water,  2  cups. 

Potato,  i. 

Egg  yolk,  i. 

Salt. 

Boil  the  rice  in  the  water,  and  add  the  onion  and 
potato.  When  the  vegetables  are  well  done  add  the 
rich  milk  and  bring  to  a  boil.  Beat  well  the  yolk 
of  the  egg  with  the  flour  and  stir  in  the  boiling  soup. 
Let  it  boil,  season  with  salt,  rub  through  a  sieve; 
reheat,  and  serve. 


48  VEGETARIAN    COOK    BOOK 

CORN  AND  TOMATO  SOUP 

Kornlet,  ground  fine,  il/2  cups. 
Strained  tomatoes,  2  cups. 
Water,   i   cup. 

Mix  thoroughly,  season  with  salt,  heat  to  a  boil- 
ing point,  and  serve. 

CEREAL  CONSOMME 

Cooking  oil,    l/±   CUP- 

Chopped  onion,   I. 

Flour,  i  tablespoonful. 

Crushed  protose,  y2  pound. 

Caramel-cereal,  i  cup. 

Salt. 

Barley,  l/±  cup. 

Carrot,  small, i,  finely  chopped. 

Boiling  water,  6  cups. 

Bay  leaf. 

Place  in  the  soup  kettle  the  cooking  oil  and  bar- 
ley; brown  barley  till  quite  brown;  add  onion,  carrot, 
flour,  and  brown  the  vegetables  till  quite  tender;  add 
the  protose  and  boiling  water;  let  simmer  very 
gently  for  six  hours,  adding  boiling  water  from  time 
to  time.  Keep  the  original  amount.  Stir  often  to 
prevent  burning.  Half  an  hour  before  the  soup  is 
done  add  the  caramel-cereal,  bay  leaf,  and  salt;  press 
through  a  fine  colander,  and  simmer  to  six  cups. 

SWISS  LENTIL  SOUP 

Lentils,  i  cup. 

Small  onion,  i. 

Browned  flour,  2  rounded  tablespoonfuls. 

Salt. 


SOUPS  49 

Put  lentils  to  cook  in  a  large  quantity  of  boiling 
water;  boil  rapidly  a  short  time,  then  simmer  without 
stirring.  When  they  begin  to  get  tender  and  are 
yet  quite  moist,  slice  an  onion  and  press  into  the 
lentils  until  covered;  keep  the  vessel  over  a  slow, 
even  fire,  until  the  lentils  are  well  dried  out.  The 
drying-out  may  be  finished  in  the  oven  if  the  lentils 
are  covered  so  that  they  will  not  harden  on  top. 
When  well  dried  add  a  little  boiling  water  and  rub 
through  a  fine  colander,  removing  the  hulls.  Into 
this  pulp  stir  the  browned  flour.  Beat  till  smooth, 
then  add  gradually  enough  boiling  water  to  make  of 
consistency  of  soup;  salt,  boil,  and  set  where  it  will 
keep  hot  twenty  minutes  to  an  hour,  to  blend  in- 
gredients. 

SPRING  VEGETABLE  SOUP 

Green  peas,  i  cup. 

Onion,  i. 

Egg  yolk,   i. 

Soup  stock,  3  cups. 

Salt. 

Shredded  lettuce,  i  head. 

Parsley,  i  small  bunch. 

Water,  i  cup. 

Butter,  size  of  egg. 

Put  in  the  stew-pan  the  lettuce,  onion,  parsley,  and 
butter,  with  the  water;  let  simmer  till  tender;  season 
with  salt;  when  done  strain  off  the  vegetables  and 
put  two-thirds  of  the  liquid  in  the  stock.  Beat  up 
the  yolk  with  the  other  third.  Put  it  over  the  fire, 
4 


50  VEGETARIAN    COOK    BOOK 

and  at  the  moment  of  serving  add  this  with  the  vege- 
tables to  the  soup. 

TURNIP  AND  RICE  SOUP 

Turnip,  medium  sized,  I. 

Milk,  3  cups. 

Butter. 

Washed  rice,  ^  cup. 

Cream,  i  cup. 

Croutons  or  toast. 

Pare  a  medium-sized  turnip,  slice,  and  put  with 
rice  and  butter  into  saucepan  with  sufficient  water  to 
cook;  let  simmer  till  tender,  rub  through  a  fine  sieve 
and  return  to  the  saucepan.  Mix  in  enough  milk  to 
make  of  the  proper  consistency;  stir  over  the  fire 
and  let  simmer  ten  or  fifteen  minutes ;  then  stir  in  a 
lump  of  butter  and  cream;  serve  with  croutons. 

GERMAN  LENTIL  SOUP 

Lentils,  £4  CUP- 

Carrot,  a  few  slices. 

Nut  butter,  i  tablespoonful. 

Celery,  one  sprig,  or  a  little  celery  salt. 

Salt.  * 

Water,  4  cups. 

Turnips,  a  few  slices. 

Apple  sauce,  y2  cup. 

Onion,  i. 

Boil  lentils  in  the  water  with  the  onion,  carrot, 
turnip,  and  celery;  boil  gently  about  one  and  one-half 
hours ;  put  through  a  sieve  and  return  to  soup  kettle ; 


SOUPS  51 

add  nut  butter  and  apple  sauce.     Bring  to  a  boil, 
salt,  and  serve. 

If   necessary,   add   a   little   boiling   water   or   rich 
milk  to  thin  the  soup. 

LENTIL  AND  TOMATO  SOUP 

Lentils,  i  cup. 

Water,  4  cups. 

Nut  butter,  i  tablespoonful. 

Salt. 

Onion,   i. 

Stewed  tomatoes,   2  cups. 

Browned  flour,  i  tablespoonful. 
Stew  the  lentils  with  the  onion  in  the  water  one 
hour;  add  stewed  tomatoes,  nut  butter,  and  browned 
flour;  bring  to  a  brisk  boil,  season  with  salt,  'press 
through  a  colander,  reheat,  and  serve. 

RICE  AND  NUT  SOUP 

Vegetable  stock,  5  cups. 
Sage,  y$  teaspoonful. 
Rice,  3  tablespoonfuls. 
Salt. 
Boil  twenty  minutes  and  serve. 

BARLEY  AND  NUT  SOUP 

Rice,  2  tablespoonfuls. 
Vegetable  stock,  4  cups. 
Barley,  y^  cup. 
Salt. 
Cook  the  barley  and  rice  until  perfectly  done  in 


52  VEGETARIAN    COOK    BOOK 

about  one  and  one-half  cups  of  water;  add  stock, 
salt  to  taste,  reheat,  and  serve. 

NUT  AND  OLIVE  SOUP 

Soup  stock,  4  cups. 

Ripe  olives,  chopped,   12. 

Browned  flour,  i  tablespoonful. 

Tomato,  strained,  ^  cup. 

Lemon  juice,    i   teaspoonful. 

Nut  butter,  2  tablespoonfuls. 

Emulsify  the  nut  butter  in  a  little  of  the  stock,  add 
the  remaining  stock  and  the  rest  of  the  in- 
gredients, except  the  browned  flour,  which  should  be 
added  after  the  soup  has  boiled.  Salt,  and  serve. 

LENTIL  AND  NUT  SOUP 

Lentils,   ^4   cup- 
Oil,   i  tablespoonful. 
Large  onion,  i. 
Vegetable  stock,  4  cups. 
Cook  lentils  till  tender  and  put  through  a  colander; 

in  the  meantime  brown  the  chopped  onion  in  the  oil; 

add  to  the  lentil  pulp,  mix  with  stock,  salt,  reheat, 

and  serve. 

NUT  NOODLE  SOUP 

Vegetable  soup  stock,  6  cups. 

Nut  butter,  2  tablespoonfuls. 

Noodles. 

Mix  the  nut  butter  in  a  little  of  the  stock  until 
smooth  and  thin;  then  add  remainder  of  stock,  salt, 
boil,  add  noodles,  cook  about  twenty  minutes,  serve. 


SOUPS  53 

NUT  AND  PEA  SOUP 

Green  peas,  4  cups. 
Vegetable  soup  stock,  6  cups. 
Salt,  2  tablespoontuls. 

Boil  peas  till  tender,  rub  through  a  colander,  and 
add  to  soup  stock.  Salt,  reheat,  and  serve. 

NUT  AND  BEAN  SOUP 

Beans,  I  cup. 

Salt,  i  tablespoonful. 

Vegetable  soup  stock,  4  cups. 

A  little  thyme. 

Cook  beans  in  just  enough  water  to  prevent 
scorching.  When  done  rub  through  a  sieve  or  col- 
ander; add  the  vegetable  soup  stock,  thyme,  and  salt. 
Reheat,  and  serve. 

NUT  AND  ASPARAGUS  SOUP 

Finely  cut  asparagus,  4  cups. 
Vegetable  soup  stock,  4  cups. 
Salt. 

Cook  till  asparagus  is  very  tender;  put  through 
a  sieve;  add  stock  and  salt;  reheat,  and  serve. 

BROWN  BEAN  SOUP 

Water,  2  quarts. 

Tomatoes,  i  cup. 

Onion,  %. 

Small  bunch  of  herbs,  anise,  laurel,  etc. 

Salt. 

Brown  beans,  i  cup. 

Leek,  #. 

Juice  of  i  lemon. 


54  VEGETARIAN    COOK    BOOK 

Cook  beans  in  water  till  soft,  then  add  vegetables 
and  herbs;  after  the  soup  is  boiled,  add  the  lemon 
juice;  rub  through  a  sieve;  salt,  reheat,  and  serve. 

WHITE  BEAN  SOUP 

White  beans,  i  cup. 

Onion,  medium  sized,  i. 

Salt,   i  teaspoonful. 

Water,  2  quarts. 

Nut   butter,    i    tablespoonful. 

Stew  the  beans  and  onions  in  the  water  until  ten- 
der; add  nut  butter  and  salt;  press  through  a  sieve, 
bring  to  a  boil,  and  serve.  The  addition  of  some 
cream  will  improve  this  soup. 

SAGO  SOUP 
Sago,  y-2  cup.  . 

Egg,    i. 

Boiling  milk,  4  cups. 

Boiled  cream. 

Wash  the  sago,  add  it  to  the  boiling  milk,  and  sim- 
mer till  the  sago  is  dissolved  and  forms  a  sort  of 
jelly.  At  the  moment  of  serving  add  the  beaten 
yolk  of  an  egg  and  a  little  cream  previously  boiled. 

BEAN  TAPIOCA 

White  beans,  y$  cup. 

Tapioca,  y%  cup. 

Salt. 

Water,  4  cups. 

Hot  water. 

Cream. 


SOUPS  55 

Cook  beans  in  water  till  well  done;  press  through 
a  strainer,  add  tapioca,  and  cook  till  clear;  add  hot 
water  to  make  of  proper  consistency;  season  with 
salt  and  cream;  heat  well,  and  serve. 

GREEN  PEA  SOUP 

Green  peas,  in  pod,  4  quarts. 

Spinach  leaves,  i  handful. 

Sliced  lettuce,  i  head. 

Dash  of  lemon  juice. 

Salt,  y-2  teaspoonful. 

Sugar,  i  teaspoonful. 

Boiling  water,  6  cups. 

Cucumber  sliced,  34- 

Shell  peas  and  throw  into  a  dish  of  cold  water; 
break  the  shells  and  put  them  into  a  kettle  with  boil- 
ing water;  set  over  the  fire  and  simmer  half  and  hour. 
Remove  pods,  and  add  lettuce,  spinach,  salt  and 
sugar.  Let  boil  till  the  spinach  and  lettuce  are 
pulpy,  take  up,  and  run  through  a  puree  sieve;  boil 
the  peas  and  cucumber  in  a  little  water,  mash  and 
rub  through  a  sieve;  mix  with  the  soup,  season  with 
salt  and  a  dash  of  lemon  juice.  Serve  with 
croutons. 

RICE  SOUP 

Rice,  34  cup- 
Salt,  i  teaspoonful. 
Milkj  3  cups. 
Butter,   i   tablespoonful. 
Water,  3  cups. 
Egg  yolk,  i. 
Flour,  2  teaspoonfuls. 


56  VEGETARIAN    COOK    BOOK 

Boil  the  rice  in  the  water  for  forty  minutes,  or 
until  prefectly  soft,  adding  salt;  add  sufficient  boiling 
water  from  time  to  time  to  keep  the  original  amount; 
press  through  a  sieve  and  thicken  with  well-beaten 
yolk  of  egg,  milk,  flour,  and  butter.  Add  a  little 
more  salt  if  necessary;  serve  with  toasted  crackers 
or  zwieback  sprinkled  with  crumbs  of  cottage  cheese. 

LIMA  BEAN  SOUP 

Lima  bean  soup  may  be  prepared  same  as  white 
bean  soup,  omitting  the  tapioca. 

BREAD  BISQUE 

Dry  sifted  bread  crumbs,  one  cup,  added  to  cream 
soup,  four  cups. 

TOMATO  BISQUE  NO.  i 

Tomatoes,   J/£    quart   can. 

Flour,  i  tablespoonful. 

Nut  butter,  i  tablespoonful. 

Milk,  4  cups. 

Butter,  i  tablespoonful. 

Salt. 

Bay  leaf,  i. 

Onion,  small,  i. 

Place  butter  in  pot,  add  one  bay  leaf,  one  small 
onion;  let  braize  till  light  brown,  add  flour,  and  stir 
until  flour  is  well  mixed;  add  hot  milk,  slowly  stir- 
ring constantly  to  keep  smooth;  add  nut  butter, 
which  should  be  emulsified  first  with  the  tomato, 
then  add  slowly  stirring  briskly;  salt,  heat  thor- 
oughly, strain;  reheat,  serve. 


SOUPS  57 

TOMATO  BISQUE  NO.  2 

Strained  tomatoes,  4  cups. 

Peanut  butter,  about  4  tablespoonfuls. 

Salt. 

Put  tomatoes  in  double  boiler,  set  on  the  range, 
and  when  scalding  hot  add  the  nut  butter  emulsified 
in  enough  water  to  pour  readily,  mix  together  and 
salt  to  taste.  Use  plenty  of  salt  to  bring  out  the 
flavor. 

ROLLED  OATS  SOUP 

Chopped  onion,   I. 

Celery  salt. 

Left-over  porridge,  I  cup. 

Milk,  2  cups. 

Butter,    i    tablespoonful. 

Bay  leaf. 

Water^  2  cups. 

Salt,   i  teaspoonful. 

Into  a  saucepan  put  the  chopped  onion  and  butter; 
cook  carefully,  without  browning  the  butter,  until  the 
onion  is  perfectly  soft;  then  add  celery  salt,  bay  leaf, 
and  porridge;  stir  for  a  moment,  then  add  water  and 
milk;  bring  to  a  boil  and  strain;  add  salt,  reheat,  and 
serve. 

FAMILY  FAVORITE 

Soup  stock,  4  cups. 

Sliced  okra,   i   pod. 

Salt. 

Stewed   tomatoes,    y2    cup. 

Water,  i  cup. 


58  VEGETARIAN    COOK    BOOK 

Mix  all  together  and  boil  one  hour;  strain,  reheat, 
and  serve. 

NUT  MEAT  BROTH 

Water,  4  cups. 
Almond  meal,  i  cup. 

Gluten  meal  or  browned  flour,  2  tablespoonfuls. 
Salt. 
Let  all  boil  together  thoroughly,  and  serve. 

PEA  SOUP  WITH  VEGETABLE  STOCK 

Scotch  peas,  I  cup. 
Vegetable1  soup  stock,  4  cups. 
Mint,  y$  teaspoonful. 
Salt. 

Cook  peas  till  soft  and  put  through  a  fine  colander 
to  remove  the  hulls.  Add  soup  stock  and  mint,  re- 
heat, salt,  and  serve. 

A  cup  of  cream  is  a  great  improvement  to  this 
soup. 

SAVORY    POTATO;   SOUP 

Vegetable  soup  stock,  4  cups. 

Potatoes,  medium  size,  2  or  3. 

Mint,  y±  teaspoonful. 

Chopped  onion,  I. 

Salt,  i  teaspoonful. 

Marjoram,  y^  teaspoonful. 

Cook  the  potatoes  and  onion  till  soft.  Put 
through  a  colander,  add  the  soup  stock,  mint,  mar- 
joram, and  salt,  which  have  been  simmered  together 
half  an  hour.  Heat  well,  and  serve. 


SOUPS  59 

CELERY  AND  TOMATO  SOUP 

Celery  heart,  i. 
Soup  stock,  2  cups. 
Celery  salt. 
Tomato,  2  cups. 
Salt. 

Chop  celery  rather  fine,  and  cook  in  a  little  water 
till  tender;  add  the  tomato,  salt,  and  soup  stock;  heat 
well,  and  serve. 

NUT  AND  CREAM  OF  CORN  SOUP 

Sweet  corn  rubbed  fine,  i  quart  can. 
Vegetable  soup  stock,  4  cups. 
Salt,  i  heaping  tablespoonful. 
Bring  to  a  boil,  rub  through  a  colander,  reheat, 
and  serve. 

ARTICHOKE  SOUP 

Artichokes,  6. 

Onions,  small,  2. 

Sage,  y$  teaspoonful. 

Lemon  juice,  i  tablespoonful. 

Salt. 

Water,  2  quarts. 

Protose,  ft  pound. 

Bay  leaf. 

Browned  flour,  i  tablespoonful. 
Select  prime,  green,  globe  artichokes  before  they 
have  developed;  cut  off  the  stems,  trim  off  the  hard 
leaves  round  the  bottom,  and  cut  off  the  upper 
quarter  of  the  artichoke  leaves.  Put  the  water  in 
soup  kettle;  add  the  artichoke,  onions,  and  protose. 
Let  simmer  gently  for  two  hours,  then  add  sage, 


60  VEGETARIAN    COOK    BOOK 

bay  leaf,  and  lemon  juice.  Thicken  with  browned 
flour.  Let  all  boil  together  a  few  minutes,  then  press 
through  a  colander,  salt,  reheat,  and  serve. 

IMPROMPTU  SOUP  NO.  i 

Onion,   i. 
Slice  into  heated  saucepan  with 

Savory  or  green  herbs,  I  pinch. 
Butter,   i   tablespoonful. 

Let  brown  two  or  three  minutes,  then  add 

Nut  butter,   i   tablespoonful. 
Brown  a  little  longer,  then  add 

Stewed  tomatoes,  i  cup. 
Hot  water,  3  cups. 

Let  all  boil  together  and  thicken  with  gluten;  salt, 
strain,  and  serve. 

IMPROMPTU  SOUP  NO.  2 

Malted  nuts,  }4  cup. 

Browned  flour,  i  tablespoonful. 

Flour,   i  tablespoonful. 

Mix,  and  dissolve  in  a  little  milk,  then  add 

Milk,  3  cups 

and  heat  to  boiling  point,  stirring  often  to  pre- 
vent scordhing;  set  back  far  enough  to  keep  from 
boiling,  then  whip  into  the  broth 

Eggs  well  beaten,  4. 
Salt,  and  serve. 


SOUPS  61 

CREOLE  SOUP 

Water,  2  cups. 

Tomatoes,  I  pint. 

Clove  of  garlic,  i. 

Small  turnip,   i. 

Boiled  rice,  heaped  tablespoonful. 

Small  carrot,   i. 

Boil  all  together,  season  with  a  little  salt,  rub  the 
vegetables  through  a  sieve,  and  thin  to  the  consist- 
ency of  cream  with  hot  water  or  nut  cream. 


PALESTINE  SOUP 

Jerusalem    artichokes,    12. 

Celery,  i  sprig. 

Boiled  cream,  i  pint. 

Croutons. 

Leek,  i  sprig. 

Salt. 

Nutmeg. 

Wash  and  peel  the  artichokes,  put  over  them  cold 
water  sufficient  to  cover,  add  leeks,  celery,  and  salt. 
Simmer  an  hour  and  a  half.  Press  through  a  sieve, 
put  back  on  the  stove,  and  beat  into  it  a  pint  of 
boiled  cream.  Add  a  little  nutmeg.  Serve  with 
croutons.  If  too  thick,  add  a  little  hot  milk  or 
cream. 

FRUIT   SOUP    (PINEAPPLE) 

Thicken  pineapple  juice  with  arrowroot.  Serve 
cold  with  a  bit  of  pineapple  glace  in  each  cup. 


62  VEGETARIAN    COOK    BOOK 

CHOCOLATE  SOUP 

Chocolate  (Sanitas),  ^4  pound. 

Water,  2^   cups. 

Sugar,   2   tablespoonfuls. 

Flour,   i  tablespoonful. 

Milk,  i  quart. 

Ground  cinnamon,   i   teaspoonful. 

Whipped  cream,  i  cup. 

Soak  the  chocolate  in  two  cups  of  the  water;  when 
soft  put  to  cook;  when  it  boils  add  the  sugar  and 
flour  rubbed  smooth  in  the  rest  of  the  water.  Cook 
slowly  for  five  minutes  and  add  the  hot  milk.  Strain, 
stir  in  the  cinnamon  and  whipped  cream.  Serve  at 
once  with  crisps  or  wafers.  Blanched  almonds 
toasted  are  served  with  the  soup. 

FRUIT  SOUP 

Strawberry,  or  other  juice,  I  cup. 

Pineapple  juice,  i  cup. 

Lemon  juice,   i   tablespoonful. 

Sago,   i  tablespoonful. 

Sugar,    i    tablespoonful. 

Chopped  ice. 

With  the  strawberry  or  other  juice  cook  the  sago; 
add  the  pineapple  juice  and  sugar;  cool,  and  serve  in 
sherbet  cups  with  chipped  ice. 

FRUIT  SOUP  (SWEDISH) 

Boil  prunes  and  raisins  slowly  till  tender,  sweeten 
and  save  the  juice;  boil  sago  till  clear,  mix  with  the 
fruit  and  juice,  and  serve  very  cold. 


SOUPS  63 

FRUIT  SOUP  (ORANGE) 

Thicken  orange  juice  with  arrowroot,  and  serve 
very  cold  in  cups  with  a  bit  of  candied  orange  peel 
on  top  of  each  glass. 

FRUIT  SOUP  (LEMON) 

Make  a  strong  lemonade,  thicken  with  arrowroot, 
serve  very  cold  with  a  bit  of  candied  lemon  peel  or 
candied  ginger  in  each  glass. 

FRUIT  SOUP  (MARQUISE) 
Take   two   parts   red   raspberry   juice   and   one   of 
currant,  sweeten,  thicken  with  arrowroot  and  sago; 
candied  orange  peel  or  blanched  and  shredded  al- 
monds are  a  dainty  addition. 

FRUIT  SOUP  (CRANBERRY) 
Thicken    some    sweetened    cranberry    juice    with 
arrowroot,  and  serve  cold  in  cups,  as  a  first  course  at 
a  Christmas  or  New  Year's  dinner. 

FRUIT  SOUP  (GRAPE) 

Thicken  bottled  grape  juice  with  arrowroot,  and 
serve  cold  with  chipped  ice.  This  is  refreshing  for 
invalids. 

FRUIT  SOUP  (CHERRY) 

Thicken  cherry  juice  with  arrowroot,  and  serve 
with  other  fruit  soups;  garnish  with  black  cherries 
in  their  season. 


64  VEGETARIAN    COOK    BOOK 

FRUIT  SOUP  (STRAWBERRY) 

Thicken  fresh  strawberry  juice  with  arrowroot  and 
put  on  ice  to  chill;  put  a  layer  of  chipped  ice  on  top 
of  each  cup  before  serving,  and  lay  a  ripe  strawberry, 
stem  and  all,  on  top  of  each  glass. 

RAISIN,  APPLE,  OR  PRUNE  SOUP 

Either  seedless  raisins,  apples,  or  prunes  may  be 
added  to  sago  soup.  The  soup  should  then  bear  the 
name  of  the  fruit  used. 


ENTREES 


MOCK  WHITE  FISH 

Rice  flour,   ^  cup. 

Butter,    i    scant   teaspoonful. 

Mace,  y±  teaspoonful. 

Salt  to  taste. 

Milk,  i  cup. 

Onion   grated,    i   tablespoonful. 

Potatoes,  mashed,  3  cups. 

Heat  the  milk  to  boiling,  stir  in  the  rice,  flour, 
butter,  onion,  mace,  and  salt.  Cook  all  ten  minutes, 
stirring  frequently.  Have  the  potatoes  ready, 
freshly  cooked  and  mashed;  while  hot  add  the  rice 
mixture,  and  put  into  a  pan  to  cool.  When  cool, 
cut  in  slices  about  five  inches  long,  dip  in  egg  and 
crumbs,  put  in  oiled  pan,  and  bake  until  nicely 
browned.  Serve  with  parsley  sauce. 


FILLETS  OF  VEGETARIAN  SALMON 

Milk,  \y2  cups. 

Farina,   J4   <"up. 

Tomatoes,  cooked  and  strained,  l/2  cup. 

Egg,  i. 

Salt  to  taste 

Nuttolene,  J/£  cup. 

Eggplant,  boiled  and  mashed,  i]/2  cups. 

Bread  crumbs,  fine  and  dry,   i   cup. 

Color,  vegetable  red  enough  to  make  salmon  color. 

Cook  and  mash  the  eggplant,  stir  the  nuttolene 
to  a  cream  in  a  little  of  the  milk,  then  add  the  rest  of 

(67) 


68  VEGETARIAN    COOK    BOOK 

the  milk,  the  eggplant,  tomatoes,  and  salt.  Set  in 
double  boiler;  when  scalding  hot,  add  the  farina  and 
bread  crumbs.  Mix  thoroughly  and  let  cook  fifteen 
or  twenty  minutes.  Remove  from  the  range,  stir 
in  the  raw  egg  and  the  color,  mixing  till  the  color 
is  perfectly  blended.  Turn  into  a  deep  pan  to  cool; 
should  be  about  two  inches  deep.  When  cold  cut 
into  slices,  egg,  crumb,  and  bake.  Serve  with  pars- 
ley sauce. 


PROTOSE  ROAST  WITH  OLIVE  SAUCE 

Protose,  24  pound. 
Chopped  onion,   small,   I. 
Parsley,  i  tablespoonful. 
Boiling  water,  2,  cups. 
Butter,  i  tablespoonful. 
Bread  crumbs,  2,  .cups. 
Eggs,  2. 
Salt  to  taste. 

Put  the  onion,  parsley,  and  butter  into  the  boil- 
ing water,  and  thicken  with  bread  crumbs  stiff  enough 
to  cut  nicely  when  done.  Into  this  mixture  put  one 
hard-boiled  egg  chopped  fine,  and  break  in  one  raw 
egg  to  make  it  hold  together.  Salt  to  taste.  Put  a 
layer  of  this  filling  into  a  baking-pan,  then  a  layer 
of  protose  cut  in  thin  slices,  then  a  layer  of  the  fill- 
ing, and  another  layer  of  the  protose,  and  last  an- 
other layer  of  the  filling.  Bake  in  a  moderate  oven 
one  hour.  Serve  with  olive  sauce. 


ENTREES  69 

MOCK  TURKEY  WITH  DRESSING 

German  lentils,  i  cup. 

Chopped  walnut  meats,  j£   cup. 

Milk,  i  cup. 

Salt. 

Celery  salt. 

Granola  or  bread  crumbs. 

Minced  onion,   *4   cup. 

Chopped  celery,  i  cup. 

Eggs,  2. 

Sage. 

Sliced  bread. 

1.  Thoroughly    wash    the    lentils    and    soak   over- 
night.    Boil    slowly   until   tender    and    run   through 
colander.     Add  the  walnut  meats,  one  egg,  and  the 
minced  onion  browned  with  the  chopped  celery  in  a 
little  oil.     Add  salt  and  sage  to  taste.     Thicken  with 
granola  or  bread  crumbs. 

2.  Dip  thin  slices  of  bread  in  a  mixture  of  one  egg 
and  a  cup  of  milk,  or  thin  slices  of  nuttolene  may  be 
used  instead. 

Make  alternate  layers  of  i  and  2. 

DRESSING  NO.  i 

Stale  bread  crumbs. 

Hot  milk,  2  cups. 

Eggs,  i  or  2. 

Butter,    i    tablespoonful. 

Mix  bread  crumbs  with  hot  milk,  eggs,  and  butter. 
Season  with  salt,  sage,  and  onions.  Serve  with  cran  • 
berry  sauce. 


70  VEGETARIAN    COOK    BOOK 

DRESSING  NO.  2 

Large  onions,  2. 

Fresh  bread  crumbs,  I  cup. 

Milk,   y±   cup. 

Sage,  i  tablespoonful. 

Beaten  eggs,  2. 

Chopped  parsley,  2  tablespoonfuls. 

Butter,  J4  cup. 

Salt  to  taste. 

Peel  onions  and  parboil.  Drain  and  chop  fine. 
Soak  bread  crumbs  in  the  milk;  then  mix  all  in- 
gredients together.  Stir  the  mixture  over  the  fire 
until  it  is  reduced  to  a  thick  paste,  without  allowing 
it  to  boil. 

Serve  a  slice  of  the  roast  with  a  spoonful  of  dress- 
ing on  one  end  and  cranberry  sauce  on  the  other. 

ROAST  DUCK  (VEGETARIAN  STYLE) 

Lentil  pulp,  1^4  cups. 

Minced  onion,  J^.  CUP- 

Chopped  parsley,  J^  cup. 

Stale  bread  crumbs,  ground  fine,  i  cup. 

Eggs  (one  hard-boiled),  3. 

Butter,  i  teaspoonful. 

Chopped  walnuts,  ^  cup. 

Take  lentil  pulp,  one  hard-boiled  egg  chopped 
fine,  one  beaten  egg,  minced  onion,  and  chopped 
parsley  browned  in  a  little  oil,  one  teaspoonful  of 
butter,  and  salt  to  taste.  Mix  well  and  put  one-half 
of  this  mixture  in  an  oiled  baking  pan,  then  a  layer 
of  the  following  mixture:  Stale  bread  crumbs 
soaked  in  hot  water,  chopped  walnuts,  a  little  grated 


ENTREES  71 

onion,  one  egg,  and  salt  and  sage  to  taste.  Finish 
with  a  layer  of  the  lentil  mixture.  Bake,  and  serve 
with  gravy. 

NUTTOLENE  ROAST 

Nuttolene,  i  pound. 

Bread  crumbs. 

Hot  water,    I    quart. 

Salt  and  sage  to  taste. 

Put  the  nuttolene  through  a  vegetable  press,  or 
work  smooth  with  a  knife  or  spoon;  add  the  hot 
water  and  beat  to  a  cream.  Add  salt  and  sage,  and 
thicken  with  bread  crumbs  stiff  enough  to  retain  its 
shape  when  moulded.  Press  into  a  deep  buttered 
bread-pan  and  bake  till  nicely  browned.  Turn  out 
of  the  pan  and  slice.  Serve  with  any  good  brown 
sauce  or  walnut  gravy. 

MOCK  VEAL  LOAF 

Nuttolene,  %  pound. 
Minced  protose,  J/£  pound. 
Egg,  well  beaten,   i. 
Milk,  }4  cup- 
Sage,  *4  teaspoonful. 
Ground  mace,  54  teaspoonful. 
Butter  size  of  an  egg. 
i   small  onion,  braized  in  the  butter. 

Cracker  or  zwieback  crumbs  enough  to  make  a 
stiff  mixture.  Mix  all  together,  salt  to  taste,  and 
bake  in  a  deep  bread-pan.  Garnish  with  parsley  or 
young  celery  hearts. 


72  VEGETARIAN    COOK    BOOK 

VEGETARIAN  ROAST 

Nut  food,  YZ    pound. 

Onion,  y2. 

Egg,  i. 

Hot  water,  2  cups. 

Butter,  2.  teaspoonfuls. 

Bread  crumbs  or  granola. 

To  the  water  add  the  nut  food  minced,  minced  and 
browned  onion,  and  butter.  Thicken  with  toasted 
bread  crumbs  or  granola  until  quite  stiff.  Add  the 
beaten  egg,  salt,  and  a  little  sage  if  desired.  Put  in 
oiled  pan  and  bake.  Serve  with  gravy. 

ROAST  OF  PROTOSE 

Protose,  i  pound. 

Strained  tomato,  y2  cup. 

Chopped  onion,  i. 

Nut  butter,  2,  tablespoonfuls. 

Browned  flour,  2.  tablespoonfuls. 

Sage. 

Cut  the  protose  lengthwise  through  the  center, 
then  cut  each  half  in  six  pieces.  Place  in  a  deep 
baking-pan,  let  the  first  piece  lean  slantingly  against 
the  end  or  side  of  the  pan,  the  second  against  the 
first,  and  so  on.  Sprinkle  this  with  finely  chopped^ 
onion,  and  a  little  powdered  sage,  and  pour  over  it  a 
nut  cream  made  of  two  heaping  tablespoonfuls  of 
nut  butter  emulsified,  in  enough  hot  water  to  cover 
the  protose.  Add  to  this  the  browned  flour,  rubbed 
smooth  in  a  little  tomato.  Salt  to  taste.  A  little 
celery  salt  may  be  used  if  desired.  Cover  and  bake 
till  the  gravy  is  thick  and  brown. 


ENTREES  73 

HAMBURGER  LOAF 

Lentils,  raw,  I  cup. 

Protose,  YT.  pound. 

Cooking   oil,    2    tablespoonfuls. 

Salt. 

Chopped  onion,  y2  cup. 

Eggs,  5. 

Bread  crumbs. 

Cook  the  lentils  until  tender,  then  simmer  as  dry 
as  possible.  Put  through  a  colander,  brown  the 
onions  in  oil,  and  add  to  the  lentils,  together  with 
the  protose  and  two  of  the  raw  eggs.  Mix  salt  to 
taste,  and  add  enough  bread  crumbs  so  that  it  will 
mold  nicely. 

Have  the  three  remaining  eggs  boiled  hard  and 
the  shells  removed.  Put  one-half  the  loaf  mixture 
into  a  bread-pan,  then  put  the  three  hard-boiled  eggs 
in  a  row  through  the  center  and  cover  with  the  re- 
maining mixture.  Press  down  gently  and  bake. 
Serve  with  sauce  imperial. 

NUT  AND  GRANOLA  ROAST 

Minced  nut  food,  14  pound. 

Onion,  i. 

Oil,  i  tablespoonful. 

Egg,  i. 

Boiling  water,  2  cups. 

Granola. 

Brown  the  onion  in  the  oil,  then  add  the  minced 
nut  foods  and  boiling  water.  Thicken  with  granola. 
Stir  in  the  raw  egg,  and  a  little  sage  or  thyme  if  de- 


74  VEGETARIAN    COOK    BOOK 

sired.     Salt  to   taste.     Put   in  oiled  pan   and  bake. 
Serve  with  gravy. 

CREAM   NUT   LOAF 

Dried  bread   crumbs,   2   cups. 

Ground  sweet  corn,  i  cup. 

Ground  Brazil  nuts,  I   cup. 

Eggs,  2. 

Sage. 

Mashed  peas,  i  cup. 

Mashed  potatoes,    i    cup. 

Cream,  J/£  cup. 

Salt. 

Mix  all  thoroughly  together,  press  in  a  deep  bread- 
pan,  and  bake  a  nice  brown.  Serve  with  a  sauce 
made  of  one  part  sweet  cider  and  two  parts  grape 
juice,  thickened  with  a  little  corn  starch. 

IMPERIAL  NUT  ROAST 

Pea  pulp,  ij4  cups. 

Chopped  walnuts,   i^  cups. 

Bread  crumbs,  i  cup. 

Sage. 

Lentil  pulp,  1^2  cups. 

Egg,   i. 

Salt. 

Milk  to  moisten. 

Mix  the  peas,  lentils,  and  walnuts  with  salt  to 
taste.  Put  a  layer  in  a  deep  bread-pan,  then  put  a 
layer  made  of  the  crumbs,  eggs,  milk,  sage,  and  salt. 
This  should  be  just  stiff  enough  to  spread  easily. 
Cover  with  the  remaining  pea  and  lentil  mixture. 
Baste  with  cream,  put  in  the  oven,  and  brown. 


ENTREES  75 

WALNUT  LOAF 

Chopped  walnut  meats,  j£  cup. 

Egg,  I- 

Boiling  water,  2  cups. 

Olive  oil  or  butter,  j/2  tablespoonful. 

Bread  crumbs,  2  cups. 

Salt  to  taste. 

Mix  walnut  meats  and  crumbs  together,  pour  over 
the  boiling  water,  mix  well,  add  the  raw  egg,  butter, 
and  salt,  stir  thoroughly,  press  into  buttered  bread- 
pan,  and  bake. 

WALNUT  ROAST 

Granola,  2  cups. 

Ground  walnuts,  I  cup. 

Milk  or  cream,  I  quart. 

Eggs,  4. 

Soak  the  granola  in  the  milk  or  cream  for  ten 
minutes  and  add  the  walnuts,  eggs,  salt,  and  a  dash 
of  nutmeg.  Mix  the  preparation  well.  Grease  a 
baking-pan,  turn  in  the  mixture,  and  bake  thirty-five 
to  forty  minutes. 

CEREAL  ROAST 

Cream,  4  cups. 
Nut  meal,  I  cup. 
Onion,  chopped  fine,   I. 
Sage. 

Gluten,  ]/2  cup. 
Bread  crumbs,  1*4  cups. 
Salt. 

Mix  all  together  and  bake  in  a  moderately  hot 
oven. 


VEGETARIAN    COOK    BOOK 


NUT  AND  TOMATO   ROAST 

Celery,  i  root. 
Granola,  1^2  cups. 
Eggs,  5- 

Nuttolene,  J^  pound. 
Tomatoes,  2  cups. 
Onions,  3. 
Protose,  ^2  pound. 

Chop  the  celery  and  onions  fine,  put  into  a  sauce- 
pan with  enough  cooking  oil  to  prevent  burning,  and 
cook  until  a  rich  brown,  stirring  occasionally.  Add 
to  this  one  quart  of  boiling  water  and  the  tomatoes. 
Boil  for  fifteen  to  twenty  minutes.  Then  remove  and 
strain  as  much  as  possible  through  a  soup  strainer. 
Take  three  and  one-half  cups  of  this  gravy  and  mix 
with  it  the  granola,  eggs,  and  salt  to  taste.  Have 
ready  the  protose  and  nuttolene  cut  into  thin  slices. 
Put  in  a  layer  of  the  granola  mixture  into  a  big  bak- 
ing-pan, then  a  layer  of  protose,  then  granola,  then 
nuttolene,  and  so  on  until  all  is  used,  finishing  with 
the  granola  mixture.  Bake  forty-five  minutes  or  un- 
til a  nice  brown.  Remove  from  the  fire,  let  cool  a 
little,  turn  out  on  a  platter,  and  serve  with  the  re- 
maining gravy. 

DRIED  PEA  CROQUETTES 
Dried  peas,    il/2   cups. 

Egg,  i. 

Salt. 

Olive  oil,  2  teaspoonfuls. 

Bread    crumbs. 


• 

ENTREES  77 


Cover  the  peas  with  water  and  soak  overnight. 
Drain  and  cook  in  fresh  boiling  water  until  tender. 
Drain,  press  through  a  colander,  add  a  little  salt  and 
olive  oil.  Mix  thoroughly  and  form  into  small  rolls 
about  three  inches  long.  Dip  in  beaten  egg,  roll  in 
bread  crumbs,  and  bake  in  a  quick  oven.  Serve  with 
tomato  sauce. 

CHICKEN  CROQUETTES 

Mashed  potato,  J/£  cup. 

Toasted  bread  crumbs,  y^  cup. 

Nut  butter,  *4  CUP- 

Hard-boiled  egg,  chopped  fine,   I. 

Browned  onion,  ^4  CUP 

Sage,   i  teaspoonful. 

Hot  water,  y2  cup. 

Chopped  walnuts,  *4  CUP- 

Minced  nuttolene,  2  tablespoonfuls. 

Beaten  egg,  i. 

Boiled  rice,  i  cup. 

Salt,  3  teaspoonfuls. 

Mix  all  together  and  form  into  croquettes;  dip  into 
beaten  eggs  and  milk,  roll  in  browned  bread  crumbs 
which  have  been  oiled  or  buttered,  and  bake. 

HASHED  PROTOSE  CROQUETTES 

Protose,  i  pound. 

Butter,  i  tablespoonful. 

Salt. 

Potatoes,  i  pound. 

Eggs,  4- 

Mace. 


78  VEGETARIAN    COOK    BOOK 

Boil  the  potatoes,  mash,  add  the  minced  protose, 
the  yolk  of  three  eggs,  salt,  and  mace.  Mix 
thoroughly,  form  into  oblong  croquettes;  egg, 
crumb,  and  bake. 

EGG  MIXTURE  FOR  CROQUETTES, 
FILLETS,  ETC. 

Break  an  egg  into  a  bowl  or  deep  saucepan,  break 
up  with  a  fork,  add  a  tablespoonful  of  hot  water  to 
soften  the  albumen  of  the  egg,  and  mix  till  free  from 
lumps,  but  do  not  beat  in  too  much  air.  Dip  the 
croquettes  in  the  egg,  roll  in  crumbs,  and  bake. 

PROTOSE  WITH  BROWNED  POTATOES 

Peel  and  slice  potatoes  three-fourths  of  an  inch 
thick.  Cut  protose  in  strips  same  thickness.  Place 
in  a  pan  two  slices  of  potatoes  and  one  of  protose, 
and  repeat  same  until  the  pan  is  full.  Pour  over 
this  vegetable  stock  sufficient  to  cover.  Bake  in  the 
oven  till  the  potatoes  are  done  and  nicely  browned. 

NUT  FRICASSEE  WITH   BROWNED  SWEET 

POTATOES 

Cut  some  nut  food  into  half-inch  cubes  and  pour 
over  it  a  thick,  brown  or  white  gravy  sufficient  to 
cover  well.  Let  it  simmer  about  one  hour.  Peel 
and  steam  or  boil  potatoes  until  tender,  but  not  over- 
done. Put  them  in  a  baking  dish  with  a  little  butter 
or  olive  oil,  salt,  and  bake  in  a  quick  oven  until  nicely 
browned.  Serve  with  the  fricassee. 


ENTREES  79 

FRIJOLES  WITH  PROTOSE  MEXICANO 

Mexican  beans,  ^  cup. 

Vegetable  stock,  i  cup. 

Mace. 

Diced  protose,  54  pound. 

Strained  tomatoes,  I  cup. 

Salt. 

Cook  the  beans  in  just  enough  water  to  prevent 
scorching.  When  done,  have  ready  a  stock  made 
of  the  vegetable  stock,  tomatoes,  mace,  and  salt. 
Pour  over  the  beans,  together  with  the  protose,  and 
let  simmer  for  an  hour  or  more. 


FRICASSEE  OF  PROTOSE  WITH  POTATO 

Serve  a  spoonful  of  nice  white  mashed  potato  on 
an  empty  platter;  press  a  slice  of  broiled  protose  up 
against  the  potato,  and  serve  with  a  spoonful  of 
brown  gravy.  Garnish  with  parsley. 

GREEN   CORN  AND   TOMATO 

Corn  pulp,  3  cups. 
Strained  tomatoes,  i  cup. 
Butter,  i  tablespoonful. 
Salt. 

Scrape  the  given  amount  of  corn  from  the  cob,  add 
the  tomatoes  and  butter,  simmer  until  the  corn  is 
tender;  salt,  and  serve  as  a  vegetable. 

Cold  boiled  corn  cut  from  the  cob  may  be  sub- 
stituted for  the  fresh  corn,  if  desired. 


80  VEGETARIAN    COOK    BOOK 

MOCK  CHICKEN   RISSOLES 

Protose,  y?,  pound. 

Nuttolene,  y2  pound. 

Milk,  l/2  cup. 

Mace. 

Flour,  i  tablespoonful. 

Butter,  y±  cup. 

Salt. 

Put  the  butter  into  a  saucepan;  when  hot  stir  in 
the  flour,  and  stir  until  brown;  add  the  hot  milk, 
salt,  and  mace,  and  let  cook  a  few  minutes.  Chop 
the  nut  food  fine  and  mix  into  the  sauce.  Have 
ready  some  tart  shells  made  of  rich  pie  paste;  fill 
with  the  mixture.  The  sauce  should  be  cool  before 
adding  the  nut  food. 


NEW  ENGLAND  BOILED  DINNER 

Potatoes,   41/2    cups. 
Turnips,  I  cup. 
Onions,  2  cups. 
Carrots,  i^4  cups. 
Cabbage,  2}/2  cups. 

Cut  the  potatoes,  carrots,  and  turnips  in  three- 
quarter  inch  cubes;  slice  the  onions  and  cut  the  cab- 
bage into  pieces  about  one  and  one-half  inch  square. 
Boil  the  potatoes  and  onions  together.  The  carrots, 
turnips  and  cabbage  may  also  be  cooked  together  in 
salted  water.  When  all  are  done,  mix  together,  and 
serve  with  slices  'of  protose  or  other  nut  food  that 
has  been  braized  in  a  tomato  or  brown  sauce. 


ENTREES  81 

NUT  AND  VEGETABLE  STEW 

Nuttolene,  I  cup. 
Turnips,  ^  cup. 
Chopped  celery,  y2  cup. 
Bay  leaf,  i. 
Salt. 

Carrots,  iy2  cups. 
Potatoes,  iy2  cups. 
Onion,  small,   i. 
Butter,  i  lump. 

Put  all  on,  except  nuttolene  and  potatoes,  and  boil 
one  hour.  Then  add  potatoes  and  nuttolene  and 
cook  slowly  until  potatoes  are  done.  Salt  to  taste. 
Thicken  with  a  little  flour,  work  smooth  with  a 
lump  of  butter.  A  little  protose  might  also  be 
added. 


STEWED  PROTOSE  (SPANISH) 

Butter,   i   tablespoonful. 

Minced  parsley,  i  tablespoonful. 

Tomatoes,  4  cups. 

Onions,  4. 

Flour,  2  tablespoonfuls. 

Protose,   i   pound. 

Put  the  butter  into  a  saucepan  and  add  the  sliced 
onion,  minced  parsley,  and  cook  ten  minutes.  Then 
stir  in  the  flour,  mix  well,  and  add  the  tomatoes. 
Stir  well  to  free  from  lumps.  Cover  and  cook  twenty 
to  thirty  minutes.  Slice  the  protose  into  small 
pieces  and  simmer  in  sauce  ten  minutes.  Salt,  and 
serve. 


82  VEGETARIAN    COOK    BOOK 

PROTOSE  FRICASSEE 

Tomatoes,   I  cup. 

Minced  parsley,  i  teaspoonful. 

Protose,  i  pound. 

Vegetable  stock,  2.  cups. 

Mixed  herbs,  y2  teaspoonful. 

Onion,  i. 

Eggs  (yolks),  2. 

Mince  the  onion  and  braize  in  a  little  butter  or> 
olive  oil*  five  minutes;  add  the  minced  parsley 
strained  tomatoes,  mixed  herbs,  and  vegetable  broth. 
Bring  to  a  boil  and  add  the  protose,  cut  into  cubes 
or  diamonds  of  one-half  inch.  Cook  for  a  few  min- 
utes and  thicken  with  a  few  spoonfuls  of  flour 
rubbed  smooth  in  a  little  water.  Salt  to  taste,  and 
serve.  Just  before  serving  add  the  beaten  yolks. 


PROTOSE  STEAK  SMOTHERED  IN  ONIONS 

Protose,  24  pound. 

Cooking  oil,  y2  cup. 

Salt. 

Onions,  large,  6. 

Vegetable  stock,  2.  cups. 

Cut  the  protose  into  twelve  slices,  lay  half  of  111  em 
in  an  oiled  baking-pan;  have  the  onions  sliced  and 
lightly  browned  in  the  oil.  Cook  half  of  the  'onions 
over  the  protose,  then  put  on  the  rest  of  the  protose, 
then  the  remainder  of  the  onions,  pouring  the  vege- 
table stock  over  all.  Salt  to  taste.  Bake  until  the 
stock  is  reduced  to  a  rich  brown  gravy. 


ENTREES  83 

PROTOSE   SMOTHERED   WITH   TOMATOES 

Protose,  24  pound. 

Butter,  1/2  cup. 

Salt. 

Tomatoes,   12. 

Sugar,  2  tablespoonfuls. 

Celery  salt. 

Cut  protose  into  twelve  slices  and  cut  each  tomato 
in  half.  Put  one  slice  of  tomato  in  a  baking-pan;  on 
this  put  a  slice  of  the  protose,  then  a  slice  of  tomato 
on  top,  and  so  on,  making  twelve  orders  in  all. 
Chop  the  butter  in  little  pieces  and  sprinkle  over, 
also  the  salt  and  celery  salt.  Cover  and  bake  until 
the  tomato  is  nearly  done.  Then  remove  the  cover 
and  brown  very  lightly.  Serve  two  slices  to  each 
person,  garnished  with  parsley. 

PROTOSE  POT  ROAST 

Protose,  y^  pound. 
Strained  tomatoes,  I  cup. 
Vegetable  soup  stock,  2  cups. 
Salt  to  taste. 

Mix  the  vegetable  stock  with  the  strained  toma- 
toes, salt  to  taste,  and  pour  over  the  protose,  which 
has  been  sliced  and  placed  in  a  baking-pan.  Bake 
one  hour. 

BRAIZED  PROTOSE  AND  CABBAGE 

Braize  protose  according  to  the  recipe,  anjd  serve 
with  boiled  cabbage. 


84  VEGETARIAN    COOK    BOOK 

PROTOSE  STEAK  WITH  POTATOES  SMOTH- 
ERED IN  ONIONS 

By  putting  a  layer  of  sliced  raw  potatoes  in  the 
bottom  of  the  pan  and  covering  with  the  protose, 
onions,  and  stock,  we  have  protose  steak  and  po- 
tatoes smothered  with  onions. 

PROTOSE  PILAU 


Water,    ^ 

Rice,  cooked,   i  cup. 

Butter,    i   teaspoonful. 

Protose,  ^2  inch  cubes,  %  pound. 

Minced   onion,    i    tablespoonful. 

Let  simmer  ten  or  fijteen  minutes;  thicken  with 
browned  flour,  two  heaping  teaspoonfuls,  mixed  with 
strained  tomatoes  to  consistency  to  pour  easily. 
Salt  and  celery  salt  to  taste. 


PROTOSE  PATTIES  (PLAIN) 

Protose,    i    pound. 

Salt. 

Cream,  3  tablespoonfuls. 

Eggs,   2. 

Bread  crumbs. 

Thoroughly  crush  the  protose  and  mix  with  the 
salt  and  one  egg.  Form  into  patties,  roll  in  egg 
and  cream,  then  in  bread  crumbs.  Bake  in  greased 
pan  till  lightly  browned.  If  desired,  the  crumbs  may 
be  slightly  moistened  with  cream. 


ENTREES  85 

BRAIZED   PROTOSE 

Protose,   12  slices. 

Vegetable  stock,  No.  2,  3  cups. 

Sage. 

Minced  onion,  medium  size,   I. 

Butter. 

Butter  a  deep  pan  and  sprinkle  with  the  minced 
onion  and  sage.  On  this  lay  the  slices  of  protose, 
cut  a  little  less  than  half  an  inch  thick.  Cover  the 
pan  and  put  into  the  oven  to  brown,  turning  the 
protose  once,  and  watching  carefully  that  the  onions 
do  not  burn.  Remove  from  the  oven  and  cover  with 
the  vegetable  stock.  Cover  and  return  to  tHe  oven, 
and  bake  until  the  stock  is  reduced  to  a  thick,  brown 
gravy. 

PROTOSE  CUTLETS  WITH  MASHED 
POTATO 

Protose,  y-2  pound. 
Milk,  i  cup. 
Brown  sauce. 


Granose  flakes. 

Cut  protose  into  six  slices  as  for  protose  steak. 
Dip  in  beaten  egg  and  milk,  and  roll  in  granose 
flakes.  Do  this  the  second  time,  and  bake  in  brown 
sauce  about  thirty  minutes.  Serve  with  mashed 
potato. 

NUT  LISBON  STEAK 

Protose,  6  large  slices. 
Brown  gravy,  3  cups. 


86  VEGETARIAN    COOK    BOOK 

Broil  or  fry  the  protose  a  nice  brown  (but  do  not 
burn)  and  drop  into  the  gravy  (any  good  brown 
gravy  will  do);  let  simmer  an  hour  or  two.  Serve 
hot  with  a  spoonful  of  the  gravy. 

More  protose  may  be  used  if  desired. 

PROTOSE  AND  TOMATO 

Protose,  6  large  slices. 

Tomato,  cooked  and  strained,  2  cups 

Corn  starch,  I  teaspoonful. 

Salt  to  taste. 

Cut  the  protose  in  rather  thick  slices  and  lay  in  a 
flat  baking-pan  (one  about  two  inches  deep  will 
answer  nicely);  boil  the  tomatoes  and  thicken  with 
the  corn  starch;  add  the  salt,  and  pour  over  the  pro- 
tose. Bake  slowly  in  a  moderate  oven.  Do  not 
bake  too  dry.  The  protose  should  be  nice  and  juicy 
with  the  tomatoes  when  done.  The  corn  starch  may 
be  omitted  if  desired. 

BAKED  PROTOSE  WITH  MACARONI 

Macaroni  (not  cooked),  il/2  cups. 

Oil,  i  tablespoonful. 

Flour,  y$   cup. 

Salt. 

Minced  protose,  I  cup. 

Minced   onion,   medium  size,    I. 

Milk,  2   cups. 

Break  the  protose  in  one-inch  lengths.  Drop  in 
three  quarts  of  boiling  water,  previously  salted. 
Boil  from  one-half  to  three-quarters  hour,  turn  into 


ENTREES  87 

colander,  and  pour  cold  water  over  it.     Drain  and 
turn  into  baking-pan. 

SAUCE 

Put  the  oil  in  a  stew-pan,  add  the  onion,  braize  till 
nicely  browned,  then  add  the  flour,  and  stir  until 
brown.  Add  the  milk,  then  the  protose.  Season 
with  salt.  Pour  this  sauce  over  the  macaroni  and 
sprinkle  with  bread  crumbs.  Bake  in  a  moderate 
oven  till  brown. 

FRIZZLED  PROTOSE  IN  EGGS 

Protose,    i   pound. 
Eggs,  8. 
Olive   oil. 

Cut  the  protose  into  small,  thin,  narrow  strips; 
put  into  a  frying-pan  with  a  little  olive  oil,  and  when 
hot  pour  the  well-beaten  eggs  over  it,  stirring  con- 
stantly, until  the  eggs  are  set.  Serve  hot  on  toast. 

ESCALLOPED  PROTOSE 

Protose,  i  pound. 
Bread  crumbs,   ^  CUP- 
Potatoes,  medium  size,  4. 
Brown   sauce,   sufficient   to   cover. 

Slice  one-half  the  potatoes  in  a  baking  dish, 
sprinkle  one-half  the  bread  crumbs  over  them;  on  the 
crumbs  put  half  the  protose  cut  into  thin  slices;  pour 
over  some  of  the  gravy  to  moisten.  Add  the  re- 
mainder of  the  ingredients  in  the  same  manner,  ma- 


88  VEGETARIAN    COOK    BOOK 

king  two  layers.     There  should  be  sufficient  gravy 
to  cover  and  cook  the  potatoes  and  protose. 

EGGPLANT  BAKED  WITH  PROTOSE 

Eggplant,  medium  size,  2. 

Chopped  onion,  large,   i. 

Salt. 

Protose,  y^  pound. 

Vegetable   stock. 

Peel  and  slice  the  eggplant  in  one-fourth  inch 
slices,  and  cut  the  protose  into  twelve  slices.  Put 
a  layer  of  the  eggplant  in  an  oiled  pan,  then  a  layer 
of  protose,  and  sprinkle  part  of  the  onion  over  all. 
Make  another  layer  with  the  remainder  and  cover 
with  vegetable  stock.  Salt  to  taste,  cover,  and  bake. 
Tomato  may  be  used  in  place  of  the  s^tock  if  desired. 

PROTOSE  JAMBALAYA 

Butter,  i  tablespoonful. 
Minced  onion,   i. 
Minced  garlic,  small,  i. 
Flour,   i   tablespoonful. 
Tomatoes,   i^   cups. 
Vegetable  stock,   iy2   quarts. 
Rice,  i  cup. 

Minced  protose,   £4  pound. 
Minced  celery,  y^  cup. 
Salt,  mace,  and  bay  leaves. 

Put  the  butter  into  a  saucepan,  heat,  add  the 
onion  and  garlic,  and  brown,  then  add  the  flour 
and  brown,  add  the  tomato,  and  cook  a  few  minutes, 
stirring  to  prevent  flour  from  lumping.  When  nice 


ENTREES  89 

and  brown,  add  vegetable  stock  and  the  seasoning; 
boil  until  the  ingredients  are  well  blended;  add  the 
rice  and  boil  till  the  rice  is  tender,  stirring  often. 
To  this  add  the  minced  protose  that  has  been  heated 
in  a  covered  dish  in  the  oven.  Mix  and  serve. 

RAGOUT  OF  PROTOSE 

Protose  cut  in  irregular  pieces,  i  pound. 

Hot  water,  4  cups. 

Browned  flour,   i   tablespoonful. 

Celery  salt. 

Strained  tomatoes,  \y2  cups. 

White   flour,    i    tablespoonful. 

Salt. 

Put  all  together,  except  the  flour,  and  let  simmer 
thirty  or  forty  minutes,  adding  enough  boiling  water 
from  time  to  time  to  keep  the  original  quantity. 
Thicken  with  the  flour,  and  serve. 

PROTOSE   CUTLETS 

(1)  Protose,   minced,    I    pound. 
Season  with 

Salt. 

Lemon  juice. 

Sage. 
Add  a  little 

Chopped  parsley. 
Make  a  heavy  white  sauce  with 

(2)  Flour,  2  tablespoonfuls. 
Milk,  24  CUP- 

If  desired,  flour  may  be  rubbed  with 
Butter,    i    tablespoonful. 
Add  salt  to  taste. 


90  VEGETARIAN    COOK    BOOK 

Mix  I  thoroughly  with  2.  When  cool,  make 
into  patties,  cutlets,  or  croquettes.  Dip  into  beaten 
egg1,  roll  in  bread  crumbs  that  have  been  moistened 
with  melted  butter,  and  brown  in  the  oven. 

PROTOSE  CHARTREUSE 
Vegetable  stock,  2  cups. 

Egg>  I- 
Salt. 

Protose,  YZ  pound. 

Rice,  cooked,   I   quart. 

Bread  crumbs,   sufficient  to  thicken. 

To  the  stock  add  the  protose,  bread  crumbs,  the 
egg  unbeaten,  and  salt.  Mix  thoroughly.  Line  a 
baking-pan  with  part  of  the  rice,  and  fill  in  the 
center  with  the  protose  mixture;  cover  with  the  rest 
of  the  rice,  and  press  down  gently.  Bake,  and  serve 
with  browned  sauce. 

PROTOSE  STEAK 

Split  a  pound  of  protose  in  two  lengthwise,  and 
cut  into  as  many  slices  as  needed.  Broil  in  a  pan, 
and  serve  with  brown  sauce. 

.PROTOSE  STEAK  A  LA  TARTARS 

Minced  protose,  i  pound. 

Butter,  i  tablespoonful. 

Mayonnaise,  3  tablespoonfuls. 

Onion,   i. 

Eggs,  6. 

Onions  and  olives  mixed,  to  garnish. 


ENTREES  91 

Put  the  butter  in  a  saucepan  and  set  on  the  range. 
When  hot,  add  the  onion  and  cook  until  brown;  add 
the  minced  protose,  a  pinch  of  salt,  and  mix.  Form 
into  balls,  making  a  depression  in  each  ball,  and 
drop  an  egg  yolk  in  each  depression.  Bake  until 
the  eggs  are  done.  Chop  the  onions  and  olives,  add 
the  mayonnaise,  and  use  as  a  garnish. 

PROTOSE  OR  NUTTOLENE  CUTLETS 

Protose  or  nuttolene,  6  slices,  each  large  enough 

for  a  cutlet. 
Eggs,  3. 

Cream  or  rich  milk,  2  cups. 
Bread  crumbs,  buttered,    il/2   cups. 
Salt. 

Beat  the  eggs,  add  the  milk  and  salt,  dip  the  slices 
of  nut  food  in  this,  and  then  in  the  buttered  bread 
crumbs,  and  lay  in  a  greased  baking-pan.  Place  the 
remaining  bread  crumbs  with  the  milk,  add  salt,  and 
pour  over  the  cutlets.  If  not  enough  to  cover,  a 
little  milk  may  be  added.  Put  into  the  oven  and 
bake  till  the  mixture  sets,  or  it  may  be  placed  on  the 
range,  and  when  one  side  is  browned  turn  and  brown 
the  other  side. 

GOLDEN  NUT  CHARTREUSE 

Vegetable  stock,  2  cups. 

Corn   meal   mush,    I   quart. 

Bread  crumbs. 

Egg,   i. 

Protose,  or  other  nut  food,  l/2  pound. 

Salt. 


92  VEGETARIAN    COOK    BOOK 

Make  the  filling  same  as  for  protose  chartreuse; 
line  the  pan  with  the  mush,  put  in  the  filling,  and 
cover  with  mush.  Bake,  and  when  cold  cut  into 
slices,  egg,  crumb,  and  bake.  Serve  with  gravy. 

LENTIL  HASH 

Lentils,  i  cup. 

Potatoes,  medium  size,  2. 

Rice,  2.  tablespoonfuls. 

Egg,   I. 

Onion,   large,    i. 

Tomato,   i. 

Cooking  oil,   }4   cup. 

Garlic,   small   piece. 

Boil  the  lentil,  onion,  tomato,  potatoes,  and  rice 
together  till  soft;  chop  very  fine  and  add  the  cook- 
ing oil,  egg,  and  a  very  small  piece  of  garlic,  and 
salt  to  taste.  Put  into  oiled  pan  and  bake  until 
brown. 

LENTIL  FRITTERS 

Lentils,    i   cup. 

Rich   milk,   %    CUP- 

Egg,  i. 

Butter,    i   tablespoonful. 

Flour,  24  cup. 

Cook  lentils  until  tender,  drain,  press  through  a 
colander,  add  the  milk,  butter,  flour,  salt,  and  beaten 
yolk.  Mix  thoroughly  and  add  the  stiffly-beaten 
white.  Drop  in  spoonfuls  on  oiled  griddle  and 
brown  on  both  sides,  or  bake  in  the  oven.  Garnish 
with  parsley,  and  serve  with  marmalade  or  apple 
sauce. 


ENTREES  93 

WALNUT   LENTIL  PATTIES 

Cooked   lentils,    2  cups. 
Eggs,  2. 

Chopped  walnuts,  ^  CUP- 

Granola,  or  bread  crumbs. 

Rub  the  lentils  through  a  colander  and  add  the 
chopped  walnut  meats,  one  egg,  and  a  pinch  of  salt. 
Thicken  with  bread  crumbs  or  granola.  Form  into 
patties,  roll  in  egg  and  buttered  crumbs,  and  bake. 
Serve  with  gravy. 

LENTIL  PATTIES  ON   MACARONI 

Lentils,    I    cup. 

Eggs,   2. 

Chopped  parsley,  I  teaspoonful. 

Minced    onion,    2    tablespoonfuls. 

Olive  oil,  2  tablespoonfuls. 

Bread  crumbs. 

Cook  the  lentils  until  tender  and  put  through  a 
colander.  To  this  pulp  add  the  rest  of  the  ingredi- 
ents, using  sufficient  bread  crumbs  to  make  stiff 
enough  to  form  into  patties.  Dip  the  patties  in  egg 
and  crumbs.  Brown  in  the  oven.  Serve  on  a  plat- 
ter with  creamed  macaroni. 

WALNUT  LENTILS 

Lentils,    \y2   cups. 
Walnuts,  i  cup. 
Butter. 

Cook  the  lentils  in  six  cups  of  water  until  quite 
tender  and  the  water  almost  dried  away.  Press  the 


94  VEGETARIAN    COOK    BOOK 

lentils  through  a  soup  strainer.  Grind  the  walnut 
meats  and  add  to  the  lentils.  Add  a  little  butter  and 
salt  to  taste. 

LENTIL   ROAST 

Lentils,  \y2  cups. 

Butter,  i  tablespoonful.  {  , 

Granola,  I  cup. 

Eggs,  2. 

Onion,  small,  i. 

Mixed  herbs,  i  teaspoonful. 

Ground  walnuts,  i  cup. 

Salt. 

Cook  the  lentils  in  sufficient  water  to  prevent  burn- 
ing. When  tender,  add  the  sliced  onion,  butter, 
mixed  herbs,  and  salt  to  taste.  Cook  with  the  pot 
closely  covered  for  twenty-five  to  thirty  minutes 
longer. 

Remove  from  fire,  drain,  press  through  a  colander, 
and  add  the  granola,  ground  walnuts,  and  eggs. 
Mix  well,  press  into  a  baking  pan,  and  bake  forty- 
five  minutes  or  until  nicely  browned. 

LENTIL  NUT  ROAST 
Lentil  pulp,  2  cups. 

Egg,   I- 

Toasted  bread  crumbs  or  granola. 

Nut  butter,  J^  cup. 

Dairy   butter,   2  teaspoonfuls. 
Emulsify  the  nut  butter  in  enough  water  to  mix 
easily.     Mix  all  together  and  thicken  with  toasted 
bread   crumbs    or   granola.     Salt   to   taste.     Put   in 


ENTREES  95 

oiled    pan    and   bake.     Serve   with    gravy.     A   little 
thyme  or  sage  may  be  used  if  desired. 

RICE  MOLD 

Rice,   I   cup. 

Milk,  y$   cup 

Lemon    or   vanilla    flavoring. 

Egg,  i. 

Sugar,  2  tablespoonfuls. 

Stewed  fruit. 

Wash  clean  and  boil  the  rice  in  two  quarts  of 
water  until  done.  Drain  off  the  water  well.  Add, 
while  hot,  a  custard  made  of  the  egg,  milk,  and  sugar. 
Flavor  with  lemon  or  vanilla.  Form  into  molds,  and 
serve  with  stewed  prunes,  peaches,  or  any  other 
kind  of  fruit. 

RICE  AND  BANANA  COMPOTE 

Rice,  y^  cup. 

Milk,  3  cups. 

Vanilla. 

Bananas,  6. 

Sugar. 

Bring  the  milk  to  a  boil,  thicken  with  corn  starch 
or  flour,  and  add  sugar  to  taste.  Simmer  the 
bananas  in  this  sauce  for  half  an  hour.  Add  vanilla. 
Rice  for  bananas:  Cook  the  rice  in  two  and  one- 
fcurth  cups  of  water  in  a  double  boiler  till  done. 
The  rice  should  be  soft  and  each  grain  standing  out 
separate  when  done.  Make  a  layer  of  the  rice,  and 
serve  the  bananas  on  it. 


96  VEGETARIAN    COOK    BOOK 

RICE  AND   EGG  SCRAMBLE 
Rice,  2  cups. 

Eggs,  4- 
Milk,  4  cups. 

Thoroughly  wash  the  rice  and  boil  in  salted  water 
until  tender  and  drain.  Scramble  the  eggs  in  the 
milk,  add  salt  when  nearly  done,  mix  with  the  rice, 
and  serve  hot. 

SPANISH  RICE 

Rice,  i  cup. 

Garlic,   medium   size,    l/2. 

Bay  leaf,   i. 

Minced  celery,  i  stalk. 

Tomatoes,   2  cups. 

Minced  onion,  small,   i. 

Oil,   2   tablespoonfuls. 

Mace,  y-2   teaspoonful. 

Flour,   2  tablespoonfuls. 

Salt. 

Boil  the  rice  until  about  half  done,  drain,  and 
finish  cooking  in  the  following  sauce: — 

Put  the  oil  in  a  saucepan,  add  all  the  other  in- 
gredients except  the  tomato  and  flour;  set  over  the 
fire  and  stir  occasionally,  to  prevent  burning,  until 
brown.  Then  add  the  flour  and  stir  till  brown.  Add 
the  tomato,  let  cook  a  few  minutes,  strain,  and  add 
to  the  rice. 

CORN  FRITTERS 

Green  corn  pulp,   i  pint. 
Milk,  4  tablespoonfuls. 
Flour,  y2  cup. 
Eggs,  4. 


ENTREES  97 

Mix  the  corn,  milk,  flour,  and  yolks  of  the  eggs 
together  thoroughly.  Then  fold  in  the  well-beaten 
whites  of  the  eggs,  and  fry  by  spoonfuls. 

PROTOSE   AND   RICE   CHOWDER 

Protose,  j£  pound. 
Rice,  cooked,   i   cup. 
Potatoes,   y-2   pound. 
Butter,   i   tablespoonful. 
Vegetable  stock,   i   cup. 
Bread,  J4  loaf. 
Cream,  or  milk,  i  cup. 
Salt  and  mace  to  taste. 

Put  the  butter  in  a  deep  dish,  melt,  then  add  a 
layer  of  the  protose,  sliced  quite  thin,  then  sprinkle 
with  mace,  salt,  and  bits  of  butter.  Then  add  a  layer 
of  the  sliced  potatoes,  sprinkle  with  part  of  the  rice, 
then  a  layer  of  bread,  then  more  salt,  bits  of  butter, 
and  minced  onion.  Add  the  remainder  in  the  same 
order,  and  pour  over  all  one  cup  of  hot  vegetable 
stock.  Cover,  set  on  range,  and  let  simmer  one-half 
hour,  then  pour  over  all  one  cup  of  hot  cream  or 
milk,  and  serve. 

NOODLES 

Butter,  i  tablespoonful. 

Salt,  *4  teaspoonful. 

Eggs,  2. 

Flour,  to  make  a  very  stiff  dough. 

Whip  the  egg  until  light,  add  the  salt,  and  work  in 
the  flour,  making  a  smooth,  stiff  dough.  Roll  out 
thin,  in  a  long  narrow  strip,  sprinkle  with  flour  to 

7 


98  VEGETARIAN    COOK    BOOK 

prevent  sticking,  and  roll  up  into  a  long  roll,  rolling 
crosswise.  Then  with  a  sharp  knife  cut  into  very 
thin  slices  and  drop  into  boiling  salted  water.  Cook 
about  twenty  minutes.  Drain,  pour  over  the  melted 
butter,  and  serve  hot. 

VEGETABLE  OYSTER  A  L'lTALIENNE 

Take  macaroni  broken  into  one-inch  lengths,  and 
boiled  until  tender,  and  vegetable  oyster  which  has 
been  parboiled  twenty  minutes,  and  put  in  alter- 
nate layers  in  a  baking-pan.  Pour  over  this  a  sauce 
made  from  both  of  the  liquors  (macaroni  and  vege- 
table oyster)  thickened  with  the  yolks  of  the  eggs. 
Sprinkle  with  granola  and  bake  until  browned. 

GREEN  CORN  CHOWDER  (NEW  ENGLAND 
STYLE) 

Corn  pulp,  fresh  cut  from  the  cob,  2^2  cups. 

Diced  protose,   i  cup. 

Vegetable  stock,  i  cup. 

Parsley,  chopped,    i   tablespoonful. 

Bread  crumbs. 

Mincedi  onion,  medium  size,  i. 

Sliced  potatoes,  2  cups. 

Oil,  2  tablespoonfuls. 

Salt. 

Brown  the  onion  in  the  oil,  and  add  the  protose 
and  vegetable  stock.  When  thoroughly  heated,  add 
corn  pulp,  mix  all  together,  heat  up  well,  and  salt. 
Put  the  sliced  potatoes  in  cold  water,  drain,  and  put 
into  a  pan  of  flour;  shake  the  pan  so  as  to  cover  the 


ENTREES  99 

potatoes  with  flour.  Put  half  of  the  potatoes  in  a 
layer  in  the  bottom  of  a  baking-pan,  cover  with  half 
the  corn  and  protose  mixture,  sprinkle  with  bread 
crumbs  and  part  of  the  parsley.  In  the  same  man- 
ner add  the  remainder  of  the  potatoes  and  mixture. 
Moisten  with  stock  and  bake  until  the  potatoes  are 
done. 

SQUASH  FRITTERS 

Mashed  summer  squash,  2  cups. 

Butter,   i  heaping  tablespoonful. 

Sugar,    i    tablespoonful. 

Salt,  y?.   teaspoonful. 

Rich  milk,  ^  cup. 

Flour,  i  cup. 

Eggs,  2. 

Mix  thoroughly  the  squash,  butter,  milk,  flour., 
sugar,  salt,  and  beaten  yolks.  Then  fold  in  the 
stiffly- beaten  whites.  Brown  on  a  griddle. 

BEAN   CROQUETTES 

Navy  beans,  i  cup. 

Olive   oil,    i    tablespoonful. 

Bread  crumbs. 

Salt,  i  level  teaspoonful. 

Beaten  egg,   i. 

Cover  beans  with  water,  soak  overnight,  drain, 
and  cook  in  fresh  boiling  water  until  tender,  or  about 
an  hour.  Drain,  press  through  a  colander,  add  salt 
and  olive  oil.  Mix  thoroughly  and  roll  into  cylinder- 
shaped  croquettes:  dip  into  beaten  egg,  roll  in  bread 
crumbs  and  bake  in  moderate  oven.  Serve  with 
tomato  sauce. 


100  VEGETARIAN    COOK    BOOK 

SCOTCH   PEA  LOAF 
Scotch  pea  pulp,  il/2  cups. 
Egg,  1. 

Poultry  dressing  or  sage. 
Nut  food,  i  pound. 
Butter,  2  teaspoonfuls. 

Stir  all  together,  or  thicken  with  toasted  bread 
crumbs  or  granola;  bake.  Serve  with  gravy. 

BEAN  AND  NUT  LOAF 
White  beans,  i  cup. 
Onion,  }4  CUP- 
Sage. 

Toasted  bread  crumbs  or  granola. 
Chopped  walnuts,  i  cup. 

Egg,   i. 

Salt. 

Thoroughly  wash  the  beans  and  soak  overnight. 
Boil  thoroughly,  and  when  done  rub  through  a  col- 
ander. Add  the  chopped  walnuts,  egg,  onion  braized 
in  oil,  sage,  and  salt  to  taste.  Thicken  with  granola 
or  toasted  bread  crumbs.  Put  into  an  oiled  pan  and 
bake.  Serve  with  gravy. 

CARROT  SOUFFLE 

Mashed  carrots,  1^2  cups. 

Rich  milk,   i  cup. 

Toasted  bread  crumbs,  or  granola,   il/2  cups. 

Braized  onion,   i  tablespoonful. 

Nutmeg,   i   level  teaspoonful. 

Yolks  of  eggs,  3. 

Beat  the  whites  of  the  eggs  very  stiff  and  fold  into 
the  above  mixture.  Put  into  oiled  pan,  and  bake  in 
moderate  oven, 


I    UNIVERSITY    i 
\^  or        fc     J 

ENTREES  101 


OKRA  GUMBO  (VEGETARIAN  STYLE) 

Ripe  tomatoes,  2  cups. 

Water,    iy2    quarts. 

Diced  nuttolene,   %   pound. 

Onion,  medium  size,  i. 

Sliced  okra,  2  cups. 

Diced  protose,  y2  pound. 

Butter,   i   tablespoonful. 

Rice,  boiled,  i  cup. 

Salt,    celery   salt,   mace. 

Watercress,  parsley. 

Cook  the  tomatoes  and  okra  in  the  water.  Brown 
the  onion  in  the  butter,  add  the  protose  and  nutto- 
lene with  the  seasoning;  brown  all  together  a  few 
minutes;  then  add  the  tomato  and  okra;  let  all  sim- 
mer for  two  hours.  Serve  on  platters  on  tablespoon- 
ful of  boiled  rice.  Garnish  with  the  parsley  or  cress. 

BAKED  POT  PIE 

Protose,   i   pound. 

Carrots,  iy2  cups. 

Strained  tomato,    i    cup. 

Thyme. 

Potatoes,  2  cups. 

Minced  onion,   l/2   cup. 

Chopped  parsley. 

Cook  the  carrots  about  one  hour,  then  add  pota- 
toes, onions,  protose,  and  a  little  chopped  parsley. 
Simmer  in  just  enough  water  to  keep  from  burning 
until  potatoes  are  done.  Season  with  thyme  and  salt 
to  taste.  Put  in  an  oiled  pan  and  cover  with  a  rich 
pie  paste.  Bake  thirty  to  forty  minutes  in  a  mod- 
erate oven. 


102  VEGETARIAN    COOK    BOOK 

BAKED  EGGPLANT  A  LA  CREME 

Eggplant,  6  slices. 

Milk,  3  cups. 

Butter. 

Toasted  bread  crumbs,   J^    cup. 

Salt,  2.  teaspoonfuls. 

Peel  the  eggplant  and  cut  in  slices  about  three- 
fourths  of  an  inch  thick.  Place  slices  in  a  pan  and 
cover  with  sifted  toasted  bread  crumbs  or  sifted 
granola.  Pour  over  this  the  milk;  add  salt  and  small 
piece  of  butter,  and  bake.  If  it  becomes  too  dry, 
add  a  little  more  milk. 

MOCK  CHICKEN  PIE 

Boiled  potatoes,   4  cups. 

Nuttolene,    */2    pound. 

Eggs,  2.  \ 

Pie  crust. 

Protose,  ^2   pound. 

Milk,  i  cup. 

Chopped  onion  and  parsley. 

Nut  gravy. 

Put  into  an  oiled  baking-pan  a  layer  of  the  thinly- 
sliced  boiled  potato,  and  over  this  a  layer  of  nutto- 
lene  cut  into  thin  slices.  Sprinkle  on  a  little 
chopped  onion  and  parsley,  then  a  layer  of  sliced 
protose.  Pour  over  the  nut  gravy  and  let  set  five 
minutes.  Cover  this  with  the  pie  crust  and  bake 
till  done. 


ENTREES  103 

GREEN  CORN  NUT  PIE 

Corn   mixture. 
Corn  ground,  2  cans. 
Rich  milk,  i  cup. 
Flour,  y^  cup. 
Beaten  eggs,  2. 
Salt  to  taste. 
Nut  mixture. 

Minced  onionj  I. 
Chopped  celery,  y^  cup. 
Braize  in  a  little  butter  or  oil.     Add 
Water,  i  cup. 
Strained  tomatoes,  ^  cup. 
Minced  nuttolene  or  protose,  ^  CUP- 
Add  to   this   sufficient   bread   crumbs   to  make   a 
batter   that   will    spread    easily.     Oil   a    baking-pan, 
and    cover   the   bottom   with    one-half   of   the    corn 
mixture,  then  put  in  the  nut  food  mixture  and  the 
remainder    of    the    corn    to    top.      Bake    till    nicely 
browned. 

VEGETABLE  OYSTER  PIE 

Vegetable  oysters,  i  quart. 

Potatoes,   i   cup. 

Cream  sauce,  2^  cups. 

Pie  paste  sufficient  to  cover. 

Chopped  parsley,   i  teaspoonful. 

Parsnips,  I  cup. 

Salt. 

Boil  the  vegetables  separately  until  tender;  then 
mix  with  the  other  ingredients  and  put  in  a  shallow 
baking-pan.  Cover  with  the  pie  paste  and  bake  a 
light  brown.  Serve  hot. 


104  VEGETARIAN    COOK    BOOK 

VERMICELLI  NUT  PIE 

Nuttolene,  J^   pound. 

Vermicelli,  2  cups. 

Salt. 

Rich  milk,  4  cups. 

Eggs,  2. 

Cook  the  nuttolene  ten  minutes  in  two  cups  of 
rich  milk,  then  rub  through  a  strainer.  Flavor  with 
celery  salt.  Cook  the  vermicelli  fifteen  minutes, 
strain,  and  pour  over  it  while  in  the  strainer  two 
quarts  of  cold  water.  When  it  is  well  drained,  line 
the  bottom  of  a  pie  dish  with  one-half  of  it.  Pour 
over  it  the  puree  of  nuttolene  and  cover  with  the 
other  half  of  the  vermicelli.  Make  a  custard  of  two 
eg"gs»  two  cups  of  milk,  and  a  teaspoonful  of  salt. 
Turn  this  custard  over  the  pie,  and  with  a  fork 
make  an  impression  all  over,  to  permit  the  custard 
to  run  through.  Sprinkle  a  few  bread  crumbs  over 
it,  and  bake  in  a  quick  oven  thirty  minutes.  Serve 
with  or  without  sauce. 

NUT  AND  VEGETABLE  PIE 

Minced   onion,    I    cup. 
Minced  parsley,  J^  cup. 

Btrown  and  add 

Mashed  carrots,  2  cups. 
Mashed  potatoes,  2  cups. 
Nut  food,    i   pound. 
Eggs,  2. 
Salt  to  taste  and  put  in  oiled  pan.     Pour  over  this 


ENTREES  105 

a  mixture  made  by  beating  one  egg  in  one  cup  milk, 
and  bake  in  a  moderate  oven  till  it  is  nicely  browned. 

TOMATO  PIE 

Tomatoes,  6. 

Chopped  parsley. 

Salt. 

Cooking  oil,  Y$  cup. 

Pie  paste. 

Peel  and  slice  the  tomatoes  and  place  in  a  small 
baking-pan.  On  top  of  this  put  some  chopped  pars- 
ley, a  pinch  of  salt,  and  cooking  oil.  Cover  with  thin 
pie  paste  and  bake. 

BOILED  MACARONI  (PLAIN) 
Put  two  cups  of  macaroni,  broken  into  inch 
lengths,  into  a  saucepan,  cover  with  plenty  of  boil- 
ing water,  salted,  and  boil  till  tender,  or  about  thirty 
minutes.  Stir  gently  once  or  twice,  to  prevent  stick- 
ing to  the  bottom.  Add  enough  cold  water  to 
stop  boiling  and  let  it  come  to  a  boil  again.  Drain 
in  a  colander.  Boiled  macaroni  may  be  served  with 
a  gravy  or  fruit  sauce. 

MACARONI  A  L'lTALIENNE 

Macaroni,  raw,  I  cup. 
Corn  meal,  2  tablespoonfuls. 
Grated  onion,  2  tablespoonfuls. 
Salt  to  taste. 
Milk  or  cream,  2  cups. 
Tomatoes,    cooked  and   strained,    i    cup. 
Break  the  macaroni  into  one-inch  lengths;  boil'in 


106  VEGETARIAN    COOK    BOOK 

salted  water  till  done;  drain.  While  the  macaroni  is 
cooking,  boil  the  milk  and  thicken  with  the  corn 
meal.  When  thoroughly  cooked,  add  the  tomatoes, 
onions,  and  salt.  Pour  this  dressing  over  the  mac- 
aroni, and  serve  hot. 

MACARONI  AND  KORNLET 

Macaroni,  raw,  i  cup. 
Cream  or  rich  milk,  £4  CUP- 

Kornlet,  J4  CUP- 
Salt  to  taste. 

Break  the  macaroni  in  one-inch  lengths  and  boil 
in  salted  water  till  tender.  Drain,  add  the  kornlet, 
cream,  and  salt.  Mix  thoroughly,  spread  in  a  bak- 
ing-pan, and  bake  a  light  brown.  There  should  be 
enough  kornlet  and  cream  to  cover  the  macaroni 
smoothly,  and  it  should  not  be  too  moist  when  done. 

MACARONI  WITH  TOMATO  SAUCE 

Macaroni,  raw,  I  cup. 

Flour,  i  tablespoonful. 

Cream,  J^  cup. 

Tomatoes,  stewed  and  strained,  2.  cups. 

Salt  to  taste. 

Break  the  macaroni  into  one-inch  lengths  and  boil 
in  salted  water  till  thoroughly  done.  Boil  tomatoes 
and  thicken  with  flour,  rubbed  smooth  in  a  little 
water.  Add  the  cream,  which  should  be  hot,  and 
salt  to  taste.  Drain  the  macaroni,  pour  the  sauce 
over,  mix  well,  and  serve.  The  cream  may  be 
omitted  if  preferred. 


ENTREES  10? 

MACARONI  CUTLETS 

Macaroni,  raw,  i  cup. 

Flour,  2  heaping  tablespoonfuls. 

Minced  protose,  I  cup. 

Salt  to  taste. 

Milk,  i  cup. 

Egg>  i. 
Bread  crumbs. 

Boil  the  macaroni  in  salted  water  till  done,  drain, 
and  chop  fine.  Boil  the  milk  and  thicken  with  the 
riour;  stir  in  the  well-beaten  egg;  beat  thoroughly. 
Add  the  macaroni,  protose,  and  salt,  and  make  stiff 
with  the  bread  crumbs,  so  that  it  can  be  made  into 
cutlets.  Make  into  any  shape  desired.  Put  into 
an  oiled  pan  and  bake  till  nicely  browned.  Serve 
with  tomato  or  cream  sauce. 

CREAMED  MACARONI 

Rich  milk,  2  cups. 
Flour,  2  large  tablespoonfuls. 
Salt. 

Macaroni,  i  cup. 
Butter. 

Boil  the  macaroni  and  put  it  into  a  gravy  made  of 
the  milk,  flour,  butter,  and  salt.  Mix  well,  and  serve. 

MACARONI  IN  CREAM 

Macaroni,  2^  cups. 
Milk,  4  cups. 
Egg  yolk,   i. 
Cream,  i  cup. 


108  VEGETARIAN    COOK    BOOK 

X  / 

Cook  the  macaroni  in  plenty  of  boiling  water 
thirty  minutes.  Turn  off  the  water  and  wash  the 
macaroni  by  pouring  two  or  three  quarts  of  cold 
water  over  it.  Return  the  macaroni  to  the  saucepan 
and  add  the  boiling  milk.  Remove  to  a  cool  part  of 
the  stove  and  cook  for  thirty  minutes.  Before  serv- 
ing, add  the  beaten  yolk  and  the  boiling  cream. 
Shake  the  pot  to  mix  the  egg  with  the  macaroni. 
Stir  as  little  as  possible.  Salt  to  taste. 

EGG  MACARONI 

Macaroni,  ij£  cups. 

Eggs,  hard-boiled,   3. 

Cream  gravy^,  2  cups. 

Bread  crumbs. 

Break  macaroni  into  one-inch  lengths  and  boil  in 
salted  water  till  tender.  Drain  and  wash  with  cold 
water.  Put  into  a  baking  dish  and  sprinkle  over  it 
the  hard-boiled  eggs  chopped  fine.  Stir  into  cream 
gravy,  made  from  rich  milk,  sprinkle  top  with  bread 
crumbs.  Bake  until  nicely  browned. 

BAKED  MACARONI  WITH  EGG  SAUCE 

Macaroni,  2  cups. 

Milk,  3  cups. 

Granola. 

Eggs,  4. 

Salt,   i   table  spoonful. 

Break  the  macaroni  into  inch  lengths  and  boil  in 
salted  water  thirty  to  thirty-five  minutes.  Drain, 
turn  it  into  a  deep  pan.  Pour  over  this  a  custard 
made  with  the  milk,  beaten  eggs,  and  salt.  Sprinkle 


ENTREES  109 

with  granola  on  top,  and  bake  in  a  moderate  oven 
thirty  minutes. 

MACARONI  WITH  APPLE 
Butter  a  deep  baking-dish  and  put  in  a  layer  of 
mashed  and  sweetened  apple  sauce.  Grate  a  little 
nutmeg  over  and  add  a  layer  of  cooked  macaroni. 
Repeat  till  the  dish  is  full,  finishing  with  the  apple 
sauce.  Bake  till  the  apples  are  slightly  browned. 
Serve  with  sweetened  cream,  seasoned  with  nutmeg. 
May  be  served  as  a  dessert. 

MACARONI   AND   CHEESE  (VEGETARIAN 
STYLE  NO.  i) 

Macaroni,   2^2    cups. 
Egg  sauce,  i  cup. 
Sour  cream,  y2  cup. 
Granola. 

Break  the  macaroni  into  inch  lengths  and  boil  in 
salted  water  until  tender.  Drain  and  mix  in  a  little 
granola.  Add  the  sour  cream  or  thick  sour  milk 
and  about  one  cup  'of  egg  sauce.  (See  egg  sauce 
recipe,  page  156.)  Season  to  taste  and  bake. 

MACARONI   AND   CHEESE  (VEGETARIAN 
STYLE  NO.  2) 

Macaroni,  2^2  cups. 

Cottage  cheese,  1%  cups. 

Milk. 

Butter,  i  tablespoonful. 

Bread  crumbs. 


110  VEGETARIAN    COOK    BOOK 

Break  the  macaroni  and  cook  in  salted  water  until 
about  half  done.  Drain  and  pour  over  it  enough 
milk  to  cover,  and  simmer  until  done.  Add  the 
cottage  cheese  and  butter  and  mix  thoroughly. 
Pour  into  baking-pan,  sprinkle  with  bread  crumbs, 
and  bake. 

MACARONI  WITH  GRANOLA 
Macaroni,  raw,  2  cups. 
Granola,  3/2  cup. 
Salt  to  taste. 
Cream  sauce,  2,^/2  cups. 
Butter,  i  tablespoonful. 

Cook  the  macaroni  till  tender;  drain,  put  one-half 
in  a  baking-pan,  sprinkle  on  one-half  of  the  granola, 
and  cover  with  one-half  of  the  gravy.  Repeat  with 
the  remainder,  making  two  layers.  Bake  until  nicely 
browned. 

MACARONI   CROQUETTES 

Macaroni,  raw,  2  cups. 

Butter,    i    tablespoonful. 

Egg  yolks,  2. 

Milk,  i  cup. 

Flour,  2  tablespoonfuls. 

Salt  to  taste. 

Boil  the  macaroni  in  salted  water  until  tender, 
drain,  and  chop  fine.  Heat  the  milk;  when  boiling, 
add  the  butter  and  flour,  that  have  been  rubbed  to- 
gether until  smooth;  stir  until  thick,  remove  from 
the  range,  and  stir  in  quickly  the  beaten  yolks  of  the 
eggs.  Mix  this  sauce  with  the  macaroni,  season 
with  salt,  turn  out  into  a  flat  pan,  and  let  cool. 


ENTREES  111 

When  cold,  form  into  croquettes,  egg,  crumb,  and 
bake. 

MACARONI   NEAPOLITAINE 

Vegetable    stock,    3    cups. 
Diced  protose,  ]/2  pound. 
Macaroni,  raw,  I  cup. 
Salt  to  taste. 

Cook  the  macaroni,  drain,  and  add  the  rest  of  the 
ingredients.  Let  simmer  thirty  minutes.  Serve. 

MACARONI  (SPANISH  STYLE) 

Macaroni,  2  cups. 

Onion,   I. 

Cream  sauce,  2  cups. 

Salt  to  taste. 

Eggs,  3- 

Parsley,  chopped  fine,  I  teaspoonful. 

Dash  of  nutmeg. 

Cook  the  macaroni  in  salted  water,  drain,  and 
chop  fine;  have  the  eggs  boiled  hard  and  chopped 
fine,  and  the  onions  grated.  Mix  all  together, 
sprinkle  with  toasted  bread  crumbs,  and  brown  in 
the  oven.  Serve  with  tomato  or  Chili  sauce. 

MACARONI  WITH  TOMATO 

Stewed  tomatoes,  2  cups. 

Butter,  2  tablespoonfuls. 

Hard-boiled  eggs,  grated  or  rubbed  through  a 

colander,  i  cup. 
Salt. 

Vegetable  stock,  2  cups. 
Macaroni,  2  cups. 


112  VEGETARIAN    COOK    BOOK 

Boil  the  macaroni  till  tender,  drain,  and  add  the 
stock  and  tomatoes  not  strained  (they  should  be 
put  on  a  sieve  and  allowed  to  drain,  as  the  stock 
will  afford  sufficient  liquid),  but  chopped,  and  there 
should  not  be  enough  of  them  to  allow  the  tomato 
taste  to  predominate.  Now  add  to  this  the  hard- 
boiled  eggs,  grated  or  rubbed  through  a  colander. 
Mix  all  together,  and  add  a  little  salt.  Pour  into 
a  baking-pan  about  four  inches  deep,  and  bake  until 
the  mixture  is  thick.  A  few  lumps  of  butter 
sprinkled  over  the  top  as  it  goes  to  the  oven  is  an 
improvement. 

SCALLOPED    MACARONI    WITH    VEGE- 
TABLE OYSTERS 

Vegetable  oysters,  peeled  and  sliced,  2.  cups. 

Macaroni,  I  cup. 

Rich  milk,  2,  cups. 

Butter,  i  tablespoonful. 

Salt. 

Eggs,  2.. 

Flour,  2.  tablespoonfuls. 

Bread  crumbs. 

Boil  the  macaroni  and  vegetable  oysters  sepa- 
rately, and  drain.  THen  place  same  in  alternate  lay- 
ers in  a  pan.  Pour  over  this"  a  gravy  made  of  the 
milk,  flour,  eggs,  butter,  and  salt.  Stir  carefully  so 
as  to  get  the  gravy  mixed  through  thoroughly. 
Sprinkle  a  few  bread  crumbs  on  top  and  bake  in  a 
quick  oven  till  nicely  browned. 


ENTREES  113 

SPAGHETTI  IN  TOMATO  SAUCE 

Broken  spaghetti,  2  cups. 

Flour,  2  tablespoonfuls. 

Bay  leaves,  2. 

Onion,  minced,   I. 

Tomatoes,  4  cups. 

Break  the  spaghetti  into  small  pieces  and  boil 
until  well  done.  Pour  over  this  tomato  sauce,  made 
as  follows:  Brown  the  minced  onion  in  a  little  oil, 
stir  in  the  flour,  and  add  tomatoes,  bay  leaves,  and 
salt  to  taste.  Let  boil,  and  strain. 

PROTOSE  HASH 

Protose,  i  */2  cups. 

Cold  boiled  or  baked  potatoes,  2  cups. 

Oil. 

Chopped  onions,  large,  2. 

Salt. 

Sage. 

Put  all  together  in  a  pan,  pour  over  a  little  cook- 
ing oil,  and  set  on  the  stove.  When  it  begins  to 
brown,  stir  up  with  a  thin  knife  occasionally  until 
well  browned. 

VEGETARIAN  HAMBURGER  STEAK 
Protose,    i    pound. 
Sage,  y-2  teaspoonful. 
Eggs,  2. 

Nuttolene,  ^  pound. 
Grated  onion,   i   tablespoonful. 
Granose  biscuits,  powdered  fine,  2. 
Mix  thoroughly,  form  into  patties,  and  fry.     Serve 
with  tomato  sauce. 
8 


114  VEGETARIAN    COOK    BOOK 

VEGETARIAN   HAMBURGER   STEAK   WITH 

MACARONI 

Serve  vegetarian  hamburger  steak  with  macaroni 
and  a  little  brown  sauce. 

VEGETARIAN  SAUSAGE 

Boiled  rice,  3  cups. 

Grated  onion,  6  teaspoonfuls. 

Protose,  i  pound. 

Salt,   iy2   teaspoonfuls. 

Oil,  3  tablespoonfuls. 

Sage,  6  teaspoonfuls. 

Egg,  i. 

Form  into  patties,  and  roll  in  gluten  or  browned 
flour,  and  bake  in  a  frying-pan.  If  browned  in  the 
oven,  put  a  small  piece  of  butter  on  top  of  each. 

BAKED  STUFFED  TOMATOES 

Tomatoes,  medium  sized,  6. 

Chopped  protose,  y2  pound. 

Sage,  y2  teaspoonful. 

Chopped  parsley. 

Toasted  bread  crumbs,  8  to  12  tablespoonfuls. 

Chopped  onion,    i    tablespoonful. 

Salt,  i  teaspoonful. 

Take  out  the  inside  of  the  tomatoes  and  mix  with 
this  the  bread  crumbsj.  Then  adti  the  other  in- 
gredients, and  fill  the  tomatoes,  piling  mixture  up  on 
top.  Place  small  piece  of  butter  on  each,  and  bake 
in  a  hot  oven,  until  the  tomatoes  are  cooked.  When 
nearly  done,  sprinkle  chopped  parsley  over  the  top. 


VEGETABLES 


VEGETABLES 

The  term  "vegetable,"  as  here  used,  is  applied  to 
such  plants  (grains,  nuts,  and  fruits  excepted)  as  are 
cultivated  and  used  for  food.  The  use  of  a  large 
variety  of  vegetables  in  our  food  assists  in  promot- 
ing good  health.  To  get  the  best  results,  they 
should  be  judiciously  combined  with  nuts,  fruits, 
and  grains.  Green  vegetables  are  rich  in  potash 
salts  and  other  minerals  necessary  to  the  system, 
and  in  such  a  form  as  to  be  easily  assimilated. 

Starchy  vegetables,  as  potatoes,  supply  energy 
and  heat,  and  give  necessary  bulk  to  the  food.  Peas, 
beans,  and  lentils  contain  a  large  amount  of  proteid, 
used  in  building  and  repairing  tissue,  and  are  there- 
fore used  in  place  of  meat.  For  weak  stomachs 
they  are  more  easily  digested  in  the  form  of  purees 
and  soups,  with  the  outer  indigestible  covering  re- 
moved. All  vegetables  should  be  fresh;  for  in  spite 
of  all  that  may  be  said  to  the  contrary,  all  vege- 
tables, whether  roots,  leaves,  or  any  other  kind, 
begin  to  lose  bulk  and  flavor  as  soon  as  removed 
from  the  ground.  The  kind  that  suffer  least  in  this 
respect  are  beets,  potatoes,  carrots,  etc.  Those 
which  are  most  easily  affected  are  cabbage,  lettuce, 
celery,  asparagus,  etc. 

Vegetables  that  have  been  touched  with  the  frost 
should  be  kept  in  a  perfectly  dark  place  for  some 

(117) 


118  VEGETARIAN    COOK    BOOK 

days.     The  frost  is  then  drawn  out  slowly,  and  the 
vegetables  are  not  so  liable  to  rot. 

GENERAL  DIRECTIONS  FOR  VEGETABLES 

Fresh  green  vegetables  should  be  cooked  as  soon 
after  being  gathered  as  possible.  Those  containing 
sugar,  as  corn  and  peas,  lose  some  of  their  sweetness 
by  standing.  Wash  thoroughly  in  cold  water,  but 
unless  wilted  do  not  soak.  It  is  better  not  to  pre- 
pare fresh  green  vegetables  until  they  are  needed; 
but  if  they  must  be  prepared  some  time  before  cook- 
ing, cover  with  cold  water. 

Most  vegetables  should  be  put  into  fresh,  rapidly- 
boiling  water,  and  if  cooked  in  uncovered  vessels, 
they  will  retain  a  better  color,  as  high  heat  destroys 
their  color.  In  no  instance  permit  them  to  steep 
in  the  warm  water,  as  this  toughens  them,  and  in 
some  instances  destroys  both  color  and  flavor. 

The  salt  hardens  the  water,  and  also  sets  the  color 
in  the  vegetable.  For  peas  and  beans  do  not  add 
salt  to  the  water  until  they  are  nearly  done,  as  they 
do  not  boil  tender  so  readily  in  hard  water. 

Corn  should  not  be  boiled  in  salt  water,  as  the 
salt  hardens  the  outer  covering  of  skin  and  makes 
it  tough.  Cook  the  vegetables  rapidly  till  per- 
fectly tender,  but  no  longer.  If  vegetables  are 
cooked  too  long,  flavor,  color,  and  appearance  are 
all  impaired.  To  judge  when  done,  watch  carefully, 
and  test  by  piercing  with  a  fork.  The  time  required 
to  cook  a  vegetable  varies  with  its  age  and  freshness; 


VEGETABLES  119 

therefore,  the  time  tables  given  for  cooking  serve 
only  as  approximate  guides. 

Delicate  vegetables,  as  green  peas,  shelled  beans, 
celery,  etc.,  should  be  cooked  in  as  little  water  as 
possible,  toward  the  last  the  water  being  allowed  to 
boil  away  till  there  is  just  enough  left  to  moisten. 
In  this  manner  all  the  desirable  soluble  matter  that 
may  have  been  drawn  out  in  cooking  is  saved. 

Strongly  flavored  vegetables,  as  cabbage,  onions, 
etc.,  should  be  cooked  in  a  generous  quantity  of 
water,  and  the  water  in  which  onions  are  cooked 
may  be  changed  one  or  more  times. 

The  general  rule  for  seasoning  vegetables  is  as 
follows : — 

To  two  cups  small  whole  vegetables,  or  two  cups 
of  vegetables  mashed  or  sliced,  add  a  rounding  tea- 
poonful  of  butter,  and  half  a  level  teaspoonful  of 
salt.  To  beans,  peas,  and  squash,  add  one-half 
teaspoonful  of  sugar  to  improve  them.  Add  milk 
or  the  vegetable  liquid  when  additional  moisture  is 
required. 

POTATOES 

Pre-eminent  among  vegetables  stands  the  potato. 

The  solid  matter  of  potatoes  consists  largely  of 
starch,  with  a  small  quantity  of  albumen  and  min- 
eral salts.  Potatoes  also  contain  an  acid  juice,  the 
greater  portion  of  which  lies  near  the  skin.  This 
bitter  principle  is  set  free  by  heat.  While  potatoes 


120  VEGETARIAN    COOK    BOOK 

are  being  boiled,  it  passes  into  the  water;  in  baking 
it  escapes  with  the  steam. 

New  potatoes  may  be  compared  to  unripe  fruit, 
as  the  starch  grains  are  not  fully  matured.  Pota- 
toes are  at  their  best  in  the  fall,  and  they  keep  well 
during  the  winter.  In  the  spring,  when  germina- 
tion commences,  the  starch  changes  to '  dextrin  or 
gum,  rendering  the  potato  more  waxy  when  cooked, 
and  the  sugar  then  formed  makes  them  sweeter. 
When  the  potatoes  are  frozen,  the  same  change 
takes  place. 

In  the  spring,  when  potatoes  are  shriveled  and 
gummy,  soaking  improves  them,  as  the  water  thus 
absorbed  dissolves  the  gum,,  and  makes  them  less 
sticky.  At  other  times,  long  soaking  is  undesirable. 

Soak  about  half  an  hour  in  the  fall,  one  to  three 
hours  in  winter  and  spring.  Never  serve  potatoes, 
whether  boiled  or  baked,  in  a  closely  covered  dish, 
as  they  thus  beconue  sodden  and  clammy;  but  cover 
with  a  folded  napkin,  and  allow  the  moisture  to 
escape.  They  require  about  forty-five  minutes  to 
one  hour  to  bake,  if  of  a  good  size,  and  should  be 
served  promptly  when  done. 

BAKED  POTATOES 

Potatoes  are  either  baked  in  their  jackets  or 
peeled;  in  either  case  they  should  not  be  exposed  to 
a  fierce  heat,  inasmuch  as  thereby  a  great  deal  of  the 
vegetable  is  scorched  and  rendered  uneatable.  They 
should  be  frequently  turned  while  being  baked,  and 


VEGETABLES  121 

kept  from  touching  one  another  in  the  oven  or  dish. 
When  they  are  pared,  they  should  be  baked  in  a  dish, 
and  oil  of  some  kind  added,  to  prevent  their  outsides 
from  becoming  burned. 

MASHED  POTATOES 

Pare  and  boil  or  steam  six  or  eight  large  potatoes. 
If  boiled,  drain  when  tender,  and  let  set  in  the  kettle 
for  a  few  minutes,  keeping  them  covered,  shaking 
the  kettle  occasionally  to  prevent,  scorching.  Mash 
with  a  wire  potato  masher,  or,  if  convenient,  press 
through  a  colander;  add  salt,  a  lump  of  butter,  and 
sufficient  hot  milk  to  moisten  thoroughly.  Whip 
with  the  batter  whip,  or  wooden  spoon,  until  light 
and  fluffy.  Heap  up  on  a  plate,  press  a  lump  of 
butter  into  the  top,  and  send  to  the  table  hot. 

POTATO  PUFFS 

Potatoes,  prepared  as  for  mashed  potatoes,  2.  cups. 

Cream  or  milk,  ^4  cup. 

Melted  butter,   2  tablespoonfuls. 

Eggs,  yolks  and  whites  beaten  separately,  2. 

Salt. 

Mix  and  beat  up  thoroughly,  folding  in  the  beaten 
whites  last.  Make  into  balls,  put  into  greased  pans, 
brush  with  beaten  egg,  and  bake  a  light  brown. 

MINCED   POTATOES 

Mince  six  large,  cold  potatoes.  Put  them  in  a 
baking-pan,  cover  with  milk;  add  a  little  cream,  and 
bake  fifteen  minutes. 


122  VEGETARIAN    COOK    BOOK 

SCALLOPED  POTATOES  NO.  i 

Potatoes,  medium  size,  6. 

Milk   sufficient  to   cover,   mixed 

with  tablespoonful  of  flour. 
Crumbs. 
Butter. 
Salt. 

Cut  potatoes  into  even  slices,  put  in  a  baking- 
pan,  sprinkle  with  a  little  salt,  and  a  few  small  pieces 
of  butter.  Pour  over  the  milk  and  flour  mixture, 
and  sprinkle  the  top  with  a  layer  of  crumbs.  Cover 
and  bake  till  potatoes  are  tender.  Remove  the 
cover  and  brown  lightly  . 

SCALLOPED  POTATOES  NO.  2, 

Cold,  boiled  potatoes,  sliced. 
Thin  cream  sauce. 

Place  in  alternate  layers  in  a  pan  and  sprinkle  the 
top  with  ground  bread  crumbs.  Bake  until  brown. 

HASHED  BROWNED  POTATOES 

Use  cold,  boiled  potatoes  or  good  left-over  baked 
potatoes.  Pare  and  cut  into  three-quarter-inch  dice 
or  irregular  pieces.  Put  in  a  shallow  baking- pan, 
sprinkle  with  salt,  pour  over  sufficient  cooking  oil, 
season  well,  and  prevent  scorching.  Put  into  the 
oven,  and  when  they  begin  to  brown,  stir  continually 
till  all  are  nicely  browned. 


VEGETABLES  123 

NEW  POTATOES  AND  CREAM 

New   potatoes. 

Cream. 

Salt. 

Butter. 

Parsley. 

Wash  and  rub  new  potatoes  with  a  coarse  cloth 
or  scrubbing  brush;  drop  into  boiling  water  and  boil 
briskly  till  done,  but  no  more.  Press  the  potato 
against  the  side  of  the  kettle  with  a  fork;  if  done,  it 
will  yield  to  gentle  pressure.  In  a  saucepan  have 
ready  some  butter  and  cream,  hot  but  not  boiling, 
a  little  green  parsley,  and  salt.  Drain  the  potatoes, 
adid  the  mixture,  put  over  hot  water  a  minute  or 
two,  and  serve. 

POTATOES  A  LA  CREME 

Cold,  boiled  potatoes,  2  cups. 

Parsley,  finely  chopped. 

Flour. 

Milk. 

Butter,  i  tablespoonful. 

Salt. 

Heat  the  milk  and  stir  in  the  butter  cut  up  in  the 
flour.  Stir  until  smooth  and  thick.  Salt  and  add 
the  potatoes,  sliced,  and  a  very  little  finely-chopped 
parsley.  Shake  over  the  fire  until  the  potatoes  are 
heated  through.  Pour  into  a  deep  dish  and  serve. 

POTATOES   A   LA   DELMONICO 

Cut  the  potatoes  with  a  vegetable  cutter  into 
small  balls  about  the  size  of  marbles.  Put  them 


124  VEGETARIAN    COOK    BOOK 

into  stew-pan  with  plenty  of  butter  and  a  good 
sprinkling  of  salt.  Keep  the  saucepan  covered  and 
shake  occasionally  until  they  are  quite  done,  which 
will  be  in  about  an  hour. 

POTATO  CROQUETTES  (DELMQNICO'S) 

Cold,  mashed  potatoes,  2.  cups. 

Flour   or   cracker    crumbs. 

Salt. 

Eggs,  2. 

Butter. 

Cooking  oil. 

Season  the  potatoes  with  salt  and  butter.  Beat 
the  whites  of  the  eggs  and  work  all  together  thor- 
oughly. Make  into  small  balls  slightly  flattened. 
Dip  them  into  beaten  yolks  of  eggs,  roll  in  flour 
or  cracker  crumbs,  and  fry  in  hot  oil. 

STEWED   SALSIFY  OR  VEGETABLE 
OYSTERS 

Salsify,  cut  in   J^-inch  slices,   i   quart. 

Milk,  2  cups. 

Butter,   i   tablespoonful. 

Salt  to  taste. 

Wash  and  scrape  the  salsify,  slice,  and  put  into 
cold  water  to  prevent  discoloring.  Cook  in  suffi- 
cient boiling  water  to  cover.  When  tender,  drain, 
add  the  milk  and  butter,  let  simmer  a  few  minutes, 
and  serve. 


VEGETABLES  125 

ESCALLOPED  VEGETABLE  OYSTER 

Sliced  vegetable  oyster,  3  cups. 

Rich  cream  sauce. 

Sifted  bread  crumbs. 

Salt. 

Wash,  scrape,  cut  in  thin  slices,  and  put  into 
plenty  of  cold  water  till  ready  to  use,  to  prevent 
discoloration.  When  ready  to  cook,  boil  in  enough 
water  to  prevent  scorching.  Salt  when  they  begin 
to  get  tender.  Boil  a  few  minutes  longer,  but  do 
not  let  them  get  too  salt.  Drain,  or  remove  with  a 
skimmer,  putting  a  layer  in  a  baking-pan,  then  a 
little  rich  cream  sauce,  then  another  layer  of  each. 
Sprinkle  the  top  with  sifted  bread  crumbs,  and  bake 
a  light  brown. 

MOCK   OYSTERS 

Corn,  young  and  tender,  6  ears. 

Flour,  3  tablespoonfuls. 

Butter,  3  tablespoonfuls. 

Eggs,  3- 

Oil. 

Salt,  3  teaspoonfuls. 

Grate  the  corn  with  a  coarse  grater  into  a  deep 
dish;  beat  the  whites  and  yolks  separately,  and  add 
the  corn,  flour,  butter,  and  salt.  Drop  spoonfuls  of 
this  batter  into  a  frying-pan  with  hot  oil,  and  fry  a 
light  brown  on  both  sides.  The  corn  must  be 
young. 

CELERY 

Cut  off  all  the  roots  and  remove  all  the  decayed  and 
outside  leaves.  Wash  thoroughly,  being  careful  to 


126  VEGETARIAN    COOK    BOOK 

remove  all  specks  and  blemishes.  If  the  stalks  are 
large,  divide  them  lengthwise  into  two  or  three 
pieces  and  place  root  downward  in  a  celery  glass, 
which  should  be  nearly  filled  with  cold  water. 


STEWED   CELERY 

Celery  hearts,  6. 
White  sauce,  2.  cups. 

Cut  the  celery  into  half-inch  lengths  and  cook  in 
boiling,  salted  water.  When  tender,  drain  and  pour 
over  this  the  sauce.  Heat  well,  and  serve.  The  liquid 
drained  from  the  celery  may  be  thickened,  seasoned 
with  a  little  butter,  and  used  instead  of  the  white 
sauce  if  preferred. 


LENTILS   (ORIENTAL   STYLE) 

Lentils,   I   cup. 
Olive  oil,  2,  tablespoonfuls. 
Salt,  i  level  teaspoonful. 
Boiled  rice,  I  cup. 
Onion,  finely  shredded,  I. 

Wash  the  lentils  well,  soak  overnight,  and  drain. 
Cook  in  boiling  water  till  tender;  drain  again.  Put 
the  olive  oil  in  a  saucepan,  add  the  onion,  and  cook 
till  the  onion  is  soft,  not  brown.  Add  the  lentils 
and  boiled  rice,  mix,  stir  over  the  fire  till  hot,  add 
the  salt,  and  serve  hot. 


VEGETABLES  127 

LENTILS  WITH  ONIONS 

Lentils,   I   cup. 

Onions,   2. 

Butter. 

Wash  the  lentils,  put  to  cook  in  saucepan  with 
plenty  of  cold  water,  and  boil  till  tender;  when  soft, 
turn  them  into  a  fine  colander,  and  drain  thoroughly, 
saving  the  water  they  were  cooked  in.  Peel  the 
onions,  cut  into  thin  slices,  put  in  a  flat  stew-pan  with 
a  lump  of  butter,  or  a  little  olive  oil,  and  fry.  Put 
the  lentils  in  the  Onions  and  add  salt  to  taste. 
Moisten  with  a  little  of  the  broth  drained  from  the 
lentils  and  allow  them  to  simmer  at  the  side  of  the 
fire.  Serve. 

CREAMED  CHESTNUTS 

Boil  or  steam  the  chestnuts  till  tender.  Make  a 
cream  sauce  of  milk  or  cream,  seasoned  with  butter, 
and  slightly  thickened  with  flour.  Pour  this  over  the 
chestnuts;  serve  as  a  vegetable. 

ASPARAGUS  NO.  i 

Asparagus,  like  potatoes,  contains  a  bitter  alka- 
loid, which  is  drawn  into  the  water  in  cooking,  and 
often  imparts  to  it  a  very  unpleasant  flavor.  This 
may  be  remedied  by  blanching  the  asparagus  in  boil- 
ing water  for  four  or  five  minutes.  Then  drain,  and 
add  more  hot  water,  and  finish  cooking. 

ASPARAGUS  NO.  2 

Scrape  the  stalk  ends  of  the  asparagus  or  break 
off  the  tough  lower  stalks  as  far  as  they  will  snap. 


128  VEGETARIAN    COOK    BOOK 

Wash  well,  tie  in  bundles,  and  put  into  enough 
rapidly-boiling  salted  water  to  cover.  Allow  a  tea- 
spoonful  of  salt  to  each  quart  of  water;  cook  un- 
covered from  twenty  to  thirty  minutes,  or  till  per- 
fectly tender.  Drain,  remove  the  string,  spread  with 
salt  and  butter,  and  serve  immediately  on  toast.  The 
asparagus  may  be  neatly  arranged  on  hot  toast  and 
covered  with  white  cream  sauce,  if  preferred. 

ASPARAGUS  POMPADOUR 
Wash  the  asparagus  carefully,  place  in  a  saucepan 
of  boiling  salted  water,  and  boil  till  done.  Take 
them  out  and  cut  into  lengths  of  about  two  inches, 
and  place  on  a  cloth  near  the  fire  to  dry.  Prepare 
a  little  sauce  made  of  lemon  juice,  butter,  yolk  of 
an  egg,  and  salt.  Place  the  asparagus  on  a  dish, 
over  which  pour  the  sauce,  and  serve. 

PEAS 

The  flavor  of  peas  and  the  time  required  for  cook- 
ing depend  largely  upon  their  freshness.  Very 
young  peas  will  cook  tender  in  twenty  minutes,  older 
peas  sometimes  requiring  an  hour  or  more.  A  tea- 
spoonful  of  finely  minced  parsley  cooked  with  peas 
imparts  to  them  a  very  delicious  flavor. 

STEWED   ASPARAGUS 

Break  the  tender  parts  of  the  asparagus  into  one- 
inch  lengths  and  put  into  enough  boiling  water  to 


VEGETABLES  129 

cover.  Boil  till  tender;  add  sufficient  rich  milk  or 
cream  to  make  a  gravy.  Thicken  with  flour,  season 
with  salt,  let  come  to  a  boil,  and  serve. 

ASPARAGUS  WITH   EGGS 

Asparagus. 

Cream,  2  tablespoonfuls. 

Salt. 

Eggs,  4. 

Butter,  i  tablespoonful. 

Cut  the  tender  tops  from  a  bunch  of  asparagus, 
and  boil  about  twenty  minutes.  Then  put  into  a 
baking-tin  with  butter  and  salt.  Beat  the  whites 
and  yolks  of  the  eggs  separately,  add  the  cream  and 
pour  this  over  the  asparagus.  Bake  until  the  eg"gs 
are  set. 

ASPARAGUS  WITH   GREEN   PEAS 

Asparagus,  2.  cups. 

Peas,  2  cups. 

Salt. 

Rich  milk  or  cream. 

Flour. 

Break  the  tender  parts  of  the  asparagus  into  one- 
inch  lengths  and  put  with  the  peas  into  boiling 
water  enough  to  cover.  Boil  till  tender;  add  suffi- 
cient rich  milk  or  cream  to  make  a  gravy.  Thicken 
with  flour,  season  with  salt,  let  come  to  a  boil,  and 
serve. 

BAKED  BEANS 

Wash  one  and  three-fourths  cups  of  navy  beans 
and  put  them  into  an  earthen  jar,  covering  immedi- 
9 


130  VEGETARIAN    COOK    BOOK 

ately  with  one  and  three-fourths  quarts  of  boiling 
water.  Add  salt,  cover,  and  put  into  the  oven. 
When  they  boil  well,  draw  the  jar  to  the  edge  of 
the  oven,  where  they  will  just  simmer.  Cook  for 
twenty-four  hours.  If  they  get  too  dry,  add  a  little 
boiling  water.  The  beans  will  be  nicely  colored  and 
have  a  rich  flavor. 

BAKED  BEANS 

Small  white  beans,  2  cups. 
Protose,  if  desired. 
Molasses,  I  teaspoonful. 
Salt. 

Clean  the  beans,  soak  in  cold  water  one  hour, 
season  with  salt  and  molasses.  Put  into  a  covered 
jar  with  plenty  of  water;  bake  overnight  in  a  slow 
oven.  When  done,  the  beans  should  be  whole,  dry, 
and  mealy,  and  of  a  rich  brown  color.  This  can 
only  be  obtained  by  baking  the  beans  several  hours 
in  a  slow  oven.  If  desired,  a  little  chopped  protose 
may  be  added.  Serve  the  beans  plain,  or  with  brown 
bread. 

PUREE   OF   BEANS 
Follow  the  directions  given  for  puree  of  peas. 

BEANS  STEWED 

Wash  the  required  quantity  of  navy,  lima,  kidney, 
or  other  beans,  and  put  to  cook  in  plenty  of  boiling 


VEGETABLES  131 

water;  boil  till  they  are  swollen,  then  put  them  where 
they  will  stew  till  cooked;  season  just  before  they 
finish  cooking.  Never  parboil  beans. 

BAKED  BEANS  WITH  TOMATO  SAUCE 

Prepare  the  beans  as  (or  plain  baked  beans;  put 
into  the  jars  to  bake;  cover  with  a  mixture  of 
strained  stewed  tomatoes  and  water  in  equal  propor- 
tions; a  little  butter  or  olive  oil  may  be  added. 

SUCCOTASH 

Fresh  shelled  lima  beans,  2  cups. 

Sweet  corn,  2  ears. 

Cream,  J^  cup. 

Butter,  size  of  an  egg. 

Salt. 

Put  beans  in  pot  with  cold  water,  rather  more  than 
will  cover  them.  Scrape  the  kernels  from  twelve 
ears  of  young  sweet  corn.  Put  the  cobs  in  with  the 
peas,  boiling  from  thirty  to  forty-five  minutes. 
Take  out  the  cobs  and  put  in  the  scraped  corn. 
Boil  again  for  fifteen  minutes;  then  season  with  salt, 
butter  and  cream.  Serve  hot. 

ONIONS 

Contrary  to  the  opinion  of  many,  the  onion  is  not 
objectionable  as  an  article  of  food.  Judiciously 
used  it  fills  as  important  a  place  in  cooking  as  salt 
or  any  other  seasoning. 


132  VEGETARIAN    COOK    BOOK 

BAKED  ONIONS 

Onions,  large,  6. 

Salt. 

Crumbs. 

Milk. 

Butter. 

Put  onions  into  a  saucepan  of  water,  or  water 
and  milk  mixed  in  equal  proportions;  add  salt  and 
boil  till  tender.  When  done  so  that  they  can  be 
easily  mashed,  work  them  up  with  a  little  butter  into 
a  paste.  Cover  with  bread  crumbs  and  bake  in  a 
moderate  oven. 

STUFFED  ONIONS 

Peel  the  desired  number  of  onions,  being  careful 
not  to  cut  off  the  root  end.  Take  out  the  inside 
of  the  onion  and  fill  the  hole  with  a  mixture  of 
bread  crumbs,  beaten  egg,  and  a  little  milk.  Sea- 
son with  salt  and  sage.  Bake  in  oven  »until  brown. 

SCRAMBLED  TOMATOES 

Tomatoes,  6. 

Eggs,  3. 

Butter. 

Salt. 

Remove  the  skins  from  six  tomatoes  and  cut  them 
up  in  a  saucepan.  Add  a  little  butter  and  salt. 
When  sufficiently  boiled  beat  up  eggs,  and  just  be- 
fore you  serve  turn  them  into  the  saucepan  with  the 
tomatoes,  and  stir  one  way  for  two  minutes,  allowing 
them  time  to  get  thoroughly  done. 


VEGETABLES  133 

SPINACH 

Trim  the  spinach  and  wash  in  three  or  four  waters 
to  remove  the  grit.  Cook  in  boiling  water  about 
twenty  minutes,  removing  the  scum.  Do  not  cover 
the  vessel  while  cooking.  When  tender,  turn  into 
a  colander,  drain,  and  press  well.  Chop  fine,  put 
into  a  saucepan  with  butter  and  salt.  Set  on  the  fire 
and  cook  till  quite  dry,  stirring  it  all  the  time.  Turn 
into  a  vegetable  dish,  shape,  and  garnish  with  slices 
of  hard-boiled  eggs. 

SUMMER  SQUASH 

Wash  and  cut  in  pieces.  Cook  in  the  steamer, 
that  it  may  be  as  dry  as  possible.  When  done,  let 
it  stand  and  drain  a  few  minutes,  shaking  it  occasion- 
ally. Mash  and  season  with  salt,  butter,  and  a  little 
cream. 

WINTER  SQUASH  (HUBBARD) 

Masked: 

Cut  the  squash,  pare,  remove  seeds,  wash,  and 
put  into  the  steamer.  Cook  until  soft,  remove  and 
mash  or  press  through  a  colander.  Season  with 
salt,  butter,  sugar,  and  a  little  sweet  cream.  Beat 
well,  and  serve. 

Baked: 

Cut  into  pieces  of  desired  size,  remove  seeds, 
sprinkle  with  a  little  sugar  and  salt;  bake  until  done. 
Serve  in  the  shell,  or  it  may  be  peeled  before  baking. 


134  VEGETARIAN    COOK    BOOK 

PUREE  OF  PEAS 

Peas,  fresh,  2  cups  (or  dry,  i  cup). 
Butter,  i  tablespoonful. 
Cream  or  milk,  iy2  cups. 
Flour,  i  level  tablespoonful. 
Salt,  i  teaspoonful. 

Put  the  peas  to  cook  in  boiling  water;  boil  until 
tender,  then  simmer  slowly,  cooking  as  dry  as  pos- 
sible without  scorching.  When  soft  and  dry,  rub 
through  a  colander  to  remove  the  hulls.  Put  the 
butter  in  a  saucepan;  when  melted  stir  in  the  flour, 
being  careful  not  to  scorch;  pour  in  the  miTk  grad- 
ually, stirring  all  the  time;  and  when  thoroughly 
cooked,  add  the  salt  and  the  pulp  of  the  peas.  Turn 
all  into  a  double  boiler,  heat  thoroughly,  and  serve. 

GREEN  CORN  (STEWED) 

Green  corn,  3  cups. 

Butter. 

Salt. 

Milk,   more  or  less,   I   cup. 

Sugar. 

Husk  and  clean  as  for  boiling  corn;  with  a  sharp 
knife  cut  off  the  top  of  the  grain,  being  careful  not 
to  cut  too  close  to  the  cob  and  with  the  back  of  the 
knife  press  out  the  remaining  pulp.  When  cut  in 
this  way,  the  corn  is  much  more  juicy  than  when  the 
grains  are  cut  close  to  the  cob.  Place  the  milk  in 
a  granite  saucepan,  and  when  boiling,  add  the  butter 
and  corn;  cook  from  ten  to  fifteen  minutes,  or  until 


VEGETABLES  135 

it  loses  its  raw  taste.     Stir  frequently,  and  season 
to  taste  with  salt  and  sugar. 

GREEN  CORN  (BOILED) 

Strip  off  the  husk,  remove  the  silk,  put  into  fresh 
boiling  water,  and  cook  ten  to  twenty  minutes. 
Cook  only  till  done,  for  if  boiled  too  long,  the  corn 
hardens,  and  its  flavor  is  impaired.  If  the  corn  is 
not  very  sweet,  add  one-fourth  cup  of  sugar  to  the 
water  in  which  it  is  boiled. 

GREEN  PEAS  (VERY  YOUNG  AND  TENDER) 

Shell  the  peas  and  cover  with  cold  water;  skim  off 
undeveloped  peas  which  rise  to  the  top  of  the  water 
and  drain.  Barely  cover  with  boiling  water;  cook 
till  tender,  then  add  salt.  When  done,  very  little 
water  should  remain.  Season  to  taste  with  butter 
and  add  more  salt  if  needed.  A  little  sugar  is  some- 
times an  improvement. 

When  the  peas  are  older,  half  a  cup  of  milk  or 
cream,  with  sufficient  flour  to  thicken,  is  considered 
an  improvement. 

PLAIN  BOILED  STRING  BEANS 

Break  off  the  ends  of  beans  and  string;  wash 
thoroughly;  if  large  cut  them  in  two;  drop  into 
boiling  water  and  boil  till  tender.  Salt  and  season 
with  olive  oil  or  butter;  if  preferred,  drain  off  the 
juice,  salt  to  taste,  and  add  some  hot,  rich  milk. 


136  VEGETARIAN    COOK    BOOK 

CAULIFLOWER  WITH  CREAM  SAUCE 
Divide  the  cauliflower  into  portions  of  convenient 
size  before  cooking.  Boil  slowly,  or  steam  till  ten- 
der, drain,  and  when  dished  up,  pour  one  or  two 
tablespoonfuls  of  strained  white  sauce  over  each 
portion. 

BAKED  CAULIFLOWER 

Cauliflower. 

Milk,  i  cup. 

Flour,   i   rounded  teaspoonful. 

Butter,    i    rounded   teaspoonful. 

Salt. 

Soak  a  medium  head  of  cauliflower  in  cold  water 
with  head  down  for  thirty  minutes;  steam  or  boil 
gently  till  tender;  separate  into  small  sprays  and 
pour  over  them  a  sauce  made  of  the  milk  thickened 
with  flour  and  butter  beaten  together.  Add  a  little 
salt.  Cover  lightly  with  bread  crumbs,  which  have 
been  moistened  with  melted  butter,  and  bake  until 
a  nice  brown.  Serve  at  once. 

CAULIFLOWER  WITH  TOMATO  SAUCE 
Prepare  as  for  stewed  cauliflower,  and  when  done 
serve  with  tomato  sauce. 
Sauce: 

Strain  a  pint  of  stewed  tomatoes,  let  come  to  a 
boil,  and  thicken  with  a  tablespoonful  of  flour  rubbed 
smooth  in  a  little  water;  add  a  little  olive  oil  or  hot 
cream;  salt  to  taste.  Pour  this  over  the  cauliflower, 
and  serve. 


VEGETABLES  137 

STEWED  CAULIFLOWER 
Prepare  as  for  plain  boiled  cauliflower;  cook  or 
steam  till  tender;  drain  and  put  in  a  stew-pan;  pour 
over  some  rich  milk  or  cream;  stew  together  for  a 
few  minutes,  and  serve. 

BOILED   CAULIFLOWER   (PLAIN) 

Pick  off  the  outside  leaves,  cut  the  stalk  one  inch 
from  the  head,  split,  wash  thoroughly  in  cold  water. 
Put  in  salted  water  for  one  or  two  hours  before 
cooking.  Cook  in  salted,  boiling  water  (milk  added 
to  the  water  will  keep  it  white).  Boil  till  tender; 
remove  from  the  fire;  let  stand  in  same  water  till 
ready  to  serve.  Drain,  serve  with  cream,  butter, 
or  egg  sauce  poured  over. 

BROWNED   CAULIFLOWER 

Prepare  as  for  plain  boiled  cauliflower;  boil  until 
tender;  place  in  a  baking-dish  and  sprinkle  with  fine 
bread  crumbs;  pour  over  some  thin  cream  sauce, 
and  brown  in  the  oven.  Serve  with  egg  or  butter 
sauce. 

CABBAGE  AND  CREAM 

Cabbage,  i  head. 
Grated  nutmeg. 
Cream,  i^  cups. 
Butter,   2  tablespoonfuls. 
Flour,   i  teaspoonful. 
Salt. 


138  VEGETARIAN    COOK    BOOK 

Take  a  well-blanched  cabbage,  drain,  cool,  and 
chop  fine;  place  it  in  a  stew-pan  with  butter,  a  little 
salt,  and  grated  nutmeg;  add  the  flour,  stirring  well, 
and  then  pour  in  the  cream.  Stir  till  the  cabbage  and 
cream  are  thoroughly  mixed.  Cook  about  thirty  or 
forty  minutes,  and  serve  hot. 

BAKED  CABBAGE  NO.  i 

Wash  and  chop  rather  fine  the  required  quantity 
of  cabbage.  Put  into  a  stew-pan  with  boiling  water; 
add  a  little  salt  and  blanch  twenty  minutes.  Drain, 
put  in  a  baking-pan,  and  cover  with  cream  or  milk 
to  which  has  been  added  the  beaten  yolk  of  one 
egg  to  each  cup  of  cream.  Bake  until  the  custard 
is  nicely  set. 

BAKED   CABBAGE   NO.   2 

Cabbage,  cold,  boiled. 

Browned  crumbs. 

Butter. 

Salt. 

Egg,  well  beaten,  I. 

Brown  sauce. 

Nutmeg. 

Rub  sufficient  cold,  boiled  cabbage  through  a 
sieve  or  colander.  Mix  with  it  a  piece  of  butter, 
salt,  nutmeg,  and  the  well-beaten  egg.  Stir  thor- 
oughly; butter  a  pudding  dish  of  suitable  size,  line 
with  browned  crumbs,  press  in  the  cabbage,  and 
bake  in  a  moderate  oven.  Turn  out  on  a  hot  dish, 
pour  brown  sauce  around  the  base,  and  serve. 


VEGETABLES  139 

CABBAGE  STEWED  WITH  TOMATO 
Slice  and  wash  a  good  sound  cabbage  and  put 
into  a  stew-pan  with  enough  chopped  tomato  to  give 
it  a  decidedly  tart  taste.  Add  enough  salt  to  sea- 
son. Add  sufficient  water  to  cook  and  stew  slowly 
till  tender.  Strained  tomatoes  may  be  used  if  de- 
sired. 

SCALLOPED  CABBAGE 

Wash  and  chop  the  cabbage  in  rather  fine  pieces. 
Put  a  layer  of  the  cabbage  into  a  baking-pan  and 
sprinkle  with  a  little  salt.  Cover  this  with  finely- 
broken,  fresh  bread  crumbs,  repeat  and  pour  over 
sufficient  milk  or  cream  to  thoroughly  moisten  and 
cover  the  crumbs.  Cover  and  bake  in  a  moderate 
oven  till  the  cabbage  is  thoroughly  cooked.  More 
milk  may  be  added  if  necessary. 

HOLLAND   CREAM   CABBAGE 

Cabbage. 

Eggs,  2. 

Water,  2  cups. 

Lemon  juice,  2  tablespoonfuls. 

Salt. 

Butter. 

Cut  the  cabbage  fine,  sprinkle  with  salt,  and  let 
stand  a  few  minutes  before  using.  Beat  the  eggs 
well,  add  lemon  juice,  water,  and  melted  butter. 
Mix  this  with  the  cabbage  and  cook  till  tender  in  a 
vessel  that  does  not  easily  burn. 


140  VEGETARIAN    COOK    BOOK 

HOT  SLAW 

Clean  a  nice  young  head  of  cabbage,  quarter,  cut 
out  the  heart,  and  shred  fine.  Put  in  cold,  salted 
water  for  half  an  hour;  drain,  boil  till  tender;  drain 
partly,  leaving  enough  juice  to  make  the  cabbage 
moist;  add  lemon  juice  and  a  little  butter  or  olive 
oil;  season  with  salt;  serve  hot. 

LADIES'  CABBAGE 

Firm,  white  cabbage,  i. 

Butter,   i   tablespoonful. 

Salt. 

Eggs,  2. 

Cream,  rich,  i  tablespoonful. 

Boil  a  firm,  white  cabbage  fifteen  minutes,  chang- 
ing the  water;  add  more  from  the  boiling  teakettle; 
when  tender,  drain,  and  set  aside  till  perfectly  cold; 
chop  fine  and  add  the  beaten  eggs,  butter,  salt,  and 
cream;  stir  all  well  together  and  bake  in  a  buttered 
dish  till  brown. 

BRUSSELS  SPROUTS   PLAIN 

Select  nice,  fresh  sprouts,  cut  off  the  stem  end  and 
outside  leaves,  and  wash  in  cold  water.  Cook  in 
salted  water  till  tender.  Pour  off  the  water;  serve 
with  butter  or  cream  sauce. 

BRUSSELS  SPROUTS  SAUTE 
Prepare    as   for   plain    boiled ;   when    done,    drain 
and  press  dry;  put  in  a  stew-pan,  season  with  salt, 


VEGETABLES  141 

and  moisten  with  oil  and  rich  milk.  Toss  fre- 
quently and  cook  till  well  heated  through.  Serve 
hot  with  mashed  potato. 

BRUSSELS  SPROUTS  BAKED  WITH 

CRUMBS 

Prepare  as  for  plain  boiled;  when  done,  drain, 
and  press  dry;  arrange  in  a  baking-dish  and  sprinkle 
with  bread  crumbs;  pour  over  a  thin  cream  or  egg 
sauce.  Bake  in  the  oven  till  nicely  browned. 

BEETS 

Select  young  red  beets;  cut  off  the  tops  half  an 
inch  from  the  root.  If  cut  too  close,  the  roots  will 
bleed  and  the  color  will  be  impaired.  Wash  and 
clean  carefully  with  the  brush  to  remove  all  particles 
of  dirt.  They  may  be  boiled  or  steamed.  If  boiled, 
use  as  little  water  as  possible.  Young  beets  will 
cook  in  an  hour;  old  beets  require  three  or  four 
hours,  according  to  age  and  size.  When  done,  put 
in  cold  water,  rub  off  the  skins,  and  they  are  ready 
for  use. 

BEET  GREENS 

Wash  young,  tender  beet  tops,  cleaning  thor- 
oughly; drain  and  boil  in  salted  water  till  tender; 
drain,  chop  fine,  season  with  butter  or  oil,  and 
serve  with  lemon  juice  or  cream. 

BEET    STALKS    WITH    BUTTER    SAUCE 
Take  some  beet  stalks,  cut  off  the  leaves,  wash 
thoroughly,  tie  in  bunches,  and  let  steep  in  cold  water 


142  VEGETARIAN    COOK    BOOK 

two  or  three  hours  to  make  them  fresh  and  crisp. 
Boil  in  salted  water  until  tender;  cut  the  band; 
serve  as  asparagus  on  a  platter  with  butter  sauce. 

BEETS  AND  POTATOES 

Boil  young  beets  and  new  potatoes  separately 
until  tender;  peel  and  slice  in  alternate  layers  in  a 
baking  dish;  season  with  salt  and  moisten  with  rich 
milk.  Bake  until  nicely  browned. 

BAKED   BEETS 

Select  young,  smooth,  red  beets  of  uniform  size; 
wash  and  clean  thoroughly;  bake  in  a  slow  oven 
from  two  to  six  hours;  when  done,  remove  the  skins 
and  dress  with  lemon  juice  or  cream  sauce. 

BOILED  BEETS 

Cut  off  the  tops  half  an  inch  from  the  roots;  wash 
and  clean  carefully  to  remove  all  dirt.  Boil  in  as 
little  water  as  possible.  When  done,  pour  a  little 
cold  water  over  them,  rub  off  the  skins,  and  slice 
into  a  granite  or  earthen  dish;  pour  over  them  equal 
parts  of  lemon  juice  and  water.  Let  stand  one  or 
two  hours  before  serving. 

YOUNG  BEETS 

Cream  or  milk,   I   cup. 
Flour,  i  tablespoonful. 
Butter,  i  tablespoonful. 
Beets. 


VEGETABLES  143 

Cook  the  beets  till  tender  in  salted  water,  then 
cut  into  dice.  Serve  with  cream  sauce,  made  by 
thickening  the  milk  or  cream  with  the  flour  rubbed 
in  the  butter.  Heat  well,  and  serve  at  once. 

BEET  AND  POTATO  HASH 

Cold,  boiled  beets,  2  cups. 

Cold,  boiled  potatoes,  2  cups. 

Salt. 

Butter. 

Cream. 

Chop  beets  and  potatoes  fine  and  season  with  salt 
and  butter.  Pour  over  a  little  cream.  Put  on  the 
stove  in  a  covered  saucepan,  and  stir  occasionally. 
When  thoroughly  heated  through,  serve. 

BAKED   PARSNIPS 

Scrape  and  cut  in  half  lengthwise;  boil  till  tender; 
put  in  a  shallow  baking-pan;  put  a  few  pieces  of 
chopped  butter  or  a  little  cooking  oil  on  top; 
sprinkle  lightly  with  sugar ;  pour  over  sufficient  cream 
to  about  half  cover.  Salt  to  taste  and  bake  a  rich 
brown. 

PARSNIPS  IN  EGG  SAUCE 

Clean  and  cut  into  small  dice  and  boil  in  a  little 
salted  water  until  tender,  drain  and  pour  over  suffi- 
cient egg  sauce  to  cover. 

STEWED   PARSNIPS 

After  washing  the  parsnips,  slice  them  about  half 
an  inch  thick;  put  them  in  a  saucepan  containing 


144  VEGETARIAN    COOK    BOOK 

enough  boiling  water  to  barely  cook  them;  add  a 
tablespoonful  of  butter,  season  with  salt,  then  cover 
closely  and  stew  them  until  the  water  has  cooked 
away,  stirring  often  to  prevent  burning,  until  they 
are  soft.  When  they  are  done,  they  will  be  of  a 
creamy,  light  straw  color,  and  deliciouslv  sweet,  re- 
taining all  the  nutrition  of  the  vegetable. 

YOUNG  TURNIPS 

Cut  into  half-inch  dice  and  boil  till  tender;  drain 
and  add  a  small  lump  of  butter  and  a  little  salt;  heat 
well  and  add  a  dash  of  lemon  juice  at  the  last. 

MASHED  TURNIPS 

Turnips  may  be  cooked  and  mashed  trie  same  as 
potatoes,  keeping  them  as  dry  as  possible.  The 
addition  of  a  little  sugar  is  considered  an  improve- 
ment by  some. 

HOLLAND  BOILED  TURNIP 

Turnips,  cut  in  ^4-inch  dice,  I  quart. 
Egg,  i. 

Butter,  YZ  cup. 
Lemon,  large,  i. 

Boil  the  turnips  till  tender  in  just  enough  salted 
water  to  prevent  burning;  drain  and  set  in  a  covered 
dish  on  the  side  of  the  range,  where  they  will  keep 


VEGETABLES  145 

hot  but  not  burn.  Melt  the  butter,  add  the  beaten 
yolk  with  the  eggs,  juice  of  the  lemon,  and  a  little 
salt.  Serve  a  spoonful  of  this  sauce  over  each  order 
of  turnip. 

FRENCH  CARROTS 

Scrape  enough  small  round  carrots  to  make  three 
cups;  boil  in  salted  water  till  tender;  drain,  and 
cover  with  a  rich  parsley  sauce. 


CARROTS  A  LA  CREME 

Clean  carrots,  cut  in  slices  about  half  an  inch 
thick,  and  parboil  in  salted  water.  Drain,  pour  over 
some  hot  rich  milk,  and  let  simmer  till  done.  Add 
a  little  butter;  season  with  salt. 

CARROTS  WITH  EGG  SAUCE 

Clean  carrots,  cut  in  slices  about  half  an  inch 
thick,  and  boil  until  tender;  drain,  pour  egg  sauce 
over,  and  serve. 

PUREE  OF  CARROTS 

Clean  young  carrots,  cut  into  slices,  and  boil  in 
salted  water  until  tender.  Drain,  mash  through  a 
colander,  and  season  with  a  little  salt  and  cream. 
Serve  as  mashed  potatoes,  or  with  broiled  or  braized 
protose  as  an  entree. 
10 


146  VEGETARIAN    COOK    BOOK 

TO  DRESS  CUCUMBERS 

Pare  and  lay  in  cold  water — ice  water  if  possible — 
for  an  hour.  Slice  very  thin.  Sprinkle  a  very  little 
fine  salt  over  each  piece.  Let  stand  for  an  hour. 
Shake  the  dish  briskly,  drain  closely,  sprinkle  with 
lemon  juice,  and  serve. 


SAUCES 
For  Vegetables,  Entrees,  Puddings,  Etc. 


VEGETABLE  SOUP  STOCK  NO.  i 

Cooking  oil,  J^  CUP- 
Butter,    14   cup- 
Put  into  a  saucepan  and  add 

Carrot,   medium,   i. 

Turnip,  i. 

Celery  stalks,  with  root,  2. 

Parsley  sprigs,  2  or  3. 

Onions,  large,  2. 

Bay  leaves,   2. 

All  to  be  chopped  fine;  place  on  range  and  cook 
slowly,    stirring    occasionally    to    prevent    burning, 
until  vegetables  are  nicely  browned,  then  add 
Flour,  y2  cup. 

Stir  and  mix  thoroughly,  until  a  rich  brown,  being 
careful  not  to  burn.     Now  add 

Strained  tomato,  i  cup. 

Boiling  water  to  required  consistency. 

Strain  through  a  fine  sieve,  and  the  stock  is  ready 
for  use. 


VEGETABLE    STOCK   NO.   2 

Boil  some  turnips,  carrots,  celery,  and  onions  in 
enough  water  to  make  half  the  amount  of  stock  re- 
quired. When  the  vegetables  are  done,  drain  and 
add  an  equal  amount  of  rich  bean  broth  with  a  little 
brown  flour,  nut  butter,  celery  salt,  and  just  enough 

(149) 


150  VEGETARIAN    COOK    BOOK 

strained  tomato  to  remove  the  sweet  vegetable 
taste.  This  should  be  of  the  consistency  of  broth 
when  done.  Use  with  roast  braized  protose,  etc. 
Protose  may  be  cooked  with  the  vegetables  if  it  can 
be  afforded.  The  vegetables  should  be  put  to  cook 
in  cold  water  that  the  substance  and  flavor  may  be 
well  drawn  out. 


OLIVE  SAUCE 

Take  one-fourth  cup  of  ripe  olives,  and  after  ex- 
tracting the  stones,  chop  fine.  Put  on  the  stove 
and  stew  for  two  or  three  hours  in  water  enough 
to  cover  well.  Brown  together  a  little  olive  oil 
and  flour,  the  same  as  for  gravy.  Strain  through  a 
colander  and  add  the  stewed  olives.  Season  with 
salt. 

BROWN  REGENCY  SAUCE 
(For  Vegetables  and  Roasts) 

Nut  butter,  I  cup. 

Sage,  i  tablespoonful. 

Browned  flour,  3  heaping  tablespoonfuls. 

Salt. 

Minced  onion,  2  tablespoonfuls. 

Water  iy2  quarts. 

Mix  all  together,  salt  lightly,  put  in  an  enameled 
baking-pan,  cover,  and  bake  till  of  the  desired  con- 
sistency. 


SAUCES  151 

HOLLANDAISE  SAUCE 

Butter,    i   tablespoonful. 

Olive  oil,  i  tablespoonful. 

Flour,  i  tablespoonful. 

Salt. 

Lemon  juice,  2  tablespoonfuls. 

Eggs,  2. 

Nutmeg. 

Rub  the  butter,  flour,  nutmeg,  and  salt  together 
until  smooth,  and  add  slowly  one  and  one-half  cups 
hot  water,  stirring  constantly.  Boil,  remove  from 
the  fire,  and  add  the  lemon  juice,  olive  oil,  and  the 
yolks  of  the  eggs,  one  at  a  time.  Beat  slowly  and 
thoroughly  together.  Strain,  and  serve. 

SAUCE  IMPERIAL 

Stewed  tomatoes,   i   quart. 

Bay  leaves,  2. 

Onion,  medium,  i. 

Lemon,  %. 

Chopped  parsley,    i   tablespoonful. 

Thyme,  I  teaspoonful. 

Cooking  oil,  2  tablespoonfuls. 

Flour,  2  tablespoonfuls. 

Put  the  oil,  parsley,  bay  leaves,  thyme,  and  onions 
into  a  stew-pan,  set  on  the  range  and  cook  until 
the  onion  is  a  golden  brown,  being  careful  not  to 
burn;  then  add  the  flour,  let  cook  a  few  minutes, 
add  the  lemon  and  tomato,  and  let  stew  half  an  hour. 
Strain,  salt,  and  serve.  The  chopped  parsley  may 
be  added  just  before  serving,  if  desired. 


152  VEGETARIAN    COOK    BOOK 

MINT  SAUCE 

Mint,  *4  cup- 
Sugar,  YZ  cup. 
Lemon  juice,  j£  cup. 

Mix  all  together,  set  on  the  side  of  the  range 
where  the  sugar  will  melt,  and  the  sauce  be  hot, 
but  it  must  not  get  too  hot.  Serve  with  protose  or 
meat  substitutes. 

WHITE  CREAM  SAUCE  FOR  VEGETABLES 

Butter,  2.  rounding  tablespoonfuls. 
Flour,  2  rounding  tablespoonfuls. 
Milk,  2  cups. 
Salt,  y-2  teaspoonful. 

Melt  the  butter  in  a  saucepan,  add  the  flour,  and 
cook  until  well  blended,  but  not  browned;  add  the 
milk  gradually,  and  stir  until  boiling  well;  then  add 
the  salt. 

Half  milk  and  half  broth  of  the  vegetables  may  be 
used  if  desired,  unless  the  broth  has  a  bitter  or  other- 
wise objectionable  taste,  as  is  sometimes  the  case 

with  asparagus. 

•  •< 

a 

GERMAN  SAUCE 

Egg  yolks,  12. 

Fruit  juice,  bright  colored,  I  cup. 

Sugar,   y-2   cup. 

Juice  of  'L/2  lemon. 

Beat  the  yolks  of  the  eggs  about  two  minutes; 
put  the  sugar  into  a  saucepan  with  the  fruit  juice 


SAUCES  153 

(preferably  cherry  or  strawberry);  stir  it  over  the 
fire  till  hot,  then  remove  it  to  the  side,  as  it  must 
not  be  permitted  to  boil.  Stir  in  the  beaten  yolks 
and  add  the  lemon  juice.  Whisk  the  sauce  at  the 
side  of  the  fire  until  well  frothed  and  thickened. 


TOMATO  SAUCE 

Tomatoes,  stewed,   i  quart. 

Butter,  i  tablespoonful. 

Salt. 

Minced  onion,   i   tablespoonful. 

Flour,   i  tablespoonful. 

Put  the  tomatoes  into  a  saucepan  over  the  fire; 
add  the  onion  and  salt;  boil  about  twenty  minutes; 
remove  from  range  and  strain  through  a  sieve.  In 
another  pan  melt  the  butter,  and  as  it  melts  sprinkle 
in  the  flour;  stir  till  it  browns  and  froths  a  little. 
Mix  the  tomato  pulp  with  it,  and  it  is  ready  for  use. 


IDEAL  CHILI  SAUCE 

Stewed  tomatoes,  i  quart. 
Celery  salt,  i  teaspoonful. 
Sugar,  i  tablespoonful. 
Sliced  onion,  large,   i. 
Salt,   iY2   teaspoonfuls. 

Mix  all  together  and  let  simmer  two  or  three 
hours.  Strain  through  a  sieve.  Serve  with  cro- 
quettes, broiled  protose,  or  nuttolene. 


154  VEGETARIAN    COOK    BOOK 

NUT  GRAVY  NO.  i 

Nut  butter,  4  tablespoonfuls. 
Strained  tomatoes,  I  cup. 
Hot  water,  2  cups. 

Thoroughly  mix  the  butter  with  the  water  and 
tomato.  Let  it  boil,  and  salt  to  taste.  If  too  thin, 
thicken  with  a  little  flour  rubbed  smooth  in  a  little 
water. 

NUT  GRAVY  NO.  2 

Water,   i  quart. 

Strained  tomatoes,  \y2  cups. 

Salt  to  taste. 

Nut  butter,   i   heaped  tablespoonful. 

Flour. 

Emulsify  the  butter  in  the  tomato,  add  to  the 
water,  and  put  in  a  saucepan  over  the  fire,  being 
careful  not  to  scorch.  When  it  boils,  thicken  with 
a  little  flour  rubbed  smooth  in  water,  using  plenty 
of  salt  to  season,  as  it  brings  out  the  nice  flavor  of 
the  sauce. 

CREAM  TOMATO  SAUCE 

Make  a  tomato  sauce  and  add  one-fourth  part 
rich  cream,  beating  well. 

TOMATO    CREAM   SAUCE 
Make  a  rich  cream  sauce  and  add  one-fourth  part 
of  strained  tomatoes,  or  an  equal  amount  of  tomato 
sauce.     Beat  up  well. 


SAUCES  155 

BROWN   SAUCE   FOR  VEGETABLES  AND 
ROASTS 

Water  2  cups. 

Minced  onion,  small,  I. 

Browned  flour,  2  rounded  tablespoonfuls. 

Strained  tomato  enough  to  mix  the  flour  smooth. 

Salt. 

Mincejd  protose,  y±  cup. 

Butter,  i  rounded  tablespoonful. 

White  flour,  i  tablespoonful. 

Celery  salt. 

Put  the  water,  butter,  and  onion  in  a  saucepan 
and  set  on  the  stove;  when  it  begins  to  boil,  add 
the  protose  and  let  simmer  ten  or  fifteen  minutes, 
then  place  where  it  will  boil,  and  thicken  with  the 
browned  and  white  flour  rubbed  smooth  in  the 
tomato;  the  thickening  should  be  thin  enough  to 
pour  readily.  Let  cook  a  few  minutes^  and  add  salt 
and  celery  salt,  and  serve  with  vegetables  or  roasts. 


WALNUT  GRAVY 

Ground  walnuts,  i  cup. 

Milk,  i   cup. 

Flour. 

Water,  2  cups. 

Salt  to  taste. 

Put  the  water  and  milk  in  a  saucepan,  and  when 
boiling  add  the  walnuts.  Thicken  with  a  little  flour 
thickening,  and  salt  to  taste. 


156  VEGETARIAN    COOK    BOOK 

PARSLEY  SAUCE 

Add  two  tablespoonfuls  of  finely  chopped  parsley 
to  two  cups  of  cream  sauce. 


BROWN  SAUCE 

Vegetable  stock,  2  cups. 
Browned   flour,   2   tablespoonfuls. 
Strained  tomatoes,  y±  cup. 

Heat  the   stock   to   boiling,   add   the   hot   tomato, 
and  thicken  with  browned  flour. 


CREAM  SAUCE 

Cream,  y?  cup. 

Flour,    i   heaped   tablespoonful. 

Milk,  2.^/2  cups. 

Mix  the  flour  to  a  smooth  cream  in  a  little  milk, 
boil  the  cream  and  remainder  of  the  milk,  and 
thicken  with  the  flour.  Salt  to  taste.  If  a  richer 
sauce  is  desired,  the  beaten  yolks  of  one  or  two 
eggs  may  be  added. 

EGG  SAUCE 

Cream  sauce,   I   pint. 
Egg,  i. 

Beat  the  egg  and  add  to  the  cream  sauce,  mixing 
thoroughly. 


SAUCES  157 

BREAD  SAUCE 

Stale   bread   crumbs,   I    cup. 
Chopped  onion,  i. 
Butter,  i  large  teaspoonful. 
Vegetable  stock,  i  cup. 
Mace,  y±  teaspoonful. 

Rub  the  bread  crumbs  through  a  sieve  and  add 
the  onion  and  mace.  Boil  for  a  few  minutes  in  the 
vegetable  stock,  add  the  butter,  and  serve. 


HARD  SAUCE 

Butter,  y±  pound. 
Powdered  sugar,   i   pound. 
Nutmeg  to  suit. 

Beat   the   butter   and    sugar   together   until   white 
and  creamy,  then  add  the  nutmeg. 


GOLDEN  SAUCE 

Nutmeg,  l/2 

Sugar,   i   cup. 

Butter,    i    rounding   tablespoonful. 

Egg  yolks,   2. 

Corn  starch,  I  tablespoonful. 

Water,  2  cups. 

Break  the  nutmeg  into  pieces  and  put  in  a  sauce- 
pan with  the  water,  boil,  and  add  the  corn  starch 
mixed  (sifted)  with  the  sugar.  Stir  over  the  fire 
until  the  corn  starch  is  cooked,  then  add  the  butter. 
Beat  the  yolks  with  one  tablespoonful  of  the  sauce, 


158  VEGETARIAN    COOK    BOOK 

then  stir  quickly  into  the  remainder,  which  should 
be  immediately  removed,  as  the  yolks  will  curdle 
if  boiled.  Strain,  and  serve. 


VANILLA  SAUCE 

Cream,  2  cups. 

Eggs,  3- 

Flour,   2   tablespoonfuls. 

Sugar  and  vanilla   to  taste. 

Thicken  the  cream  with  the  flour  and  stir  in  the 
beaten  yolks.  Cook  a  few  minutes,  stirring  all  the 
.time.  Add  sugar  to  taste.  When  cool,  add  the 
beaten  whites,  and  flavor  with  vanilla. 


ORANGE  SAUCE 

Oranges,  2. 
Eggs,  2. 
Butter  to  suit. 
Sugar,  i  cup. 
Lemon  juice,  ^4   CUP- 

Put  the  juice  of  the  oranges  and  the  grated  rind 
of  one  with  the  sugar  into  a  saucepan.  Set  on  the 
range  and  stir  till  the  sugar  is  melted  or  dissolved, 
then  strain  through  a  fine  sieve  to  remove  the  rind. 
Add  the  beaten  eggs,  lemon  juice,  and  butter.  Be- 
fore serving,  set  in  double  boiler  znd  stir  for  a  few 
minutes  to  melt  the  butter  and  thoroughly  mix  the 
eggs.  Serve  hot  or  cold. 


SAUCES  159 

LEMON  SAUCE  FOR  PUDDING  NO.  i 

Sugar,  2  cups. 

Eggs,  2. 

Lemons,  2. 

Boiling  water,   il/2  cups. 

Add  the  grated  rind  and  juice  of  the  lemons  to 
the  sugar,  beat  the  eggs  until  light,  and  add  to  the 
sugar,  and  stir  well.  Just  before  serving,  add  the 
boiling  water  and  set  on  the  stove,  but  do  not  boil. 
For  a  richer  sauce  add  one-third  of  a  cup  of  butter. 

LEMON  SAUCE  NO.  2 

Water,  2  cups. 

Corn  starch,  3  tablespoonfuls. 

Butter,  i  tablespoonful. 

Sugar,   i  cup. 

Lemon,  grated  rind  and  juice,  i. 

Boil  the  sugar  in  the  water  for  five  minutes,  then 
stir  in  the  corn  starch  previously  mixed  with  a  little 
cold  water.  Stir  over  the  fire  ten  minutes,  then  add 
the  grated  rind  and  juice  of  the  lemon  and  the  butter. 
When  the  butter  is  melted,  the  sauce  is  ready  for 
use. 

SAUCE  FOR  PLUM  PUDDING 

Butter,   i    large  tablespoonful. 
Hot  water,  \y2  cups. 
Lemon  juice,  i  tablespoonful. 
Flour,   2   tablespoonfuls. 
Brown  sugar,   i   cup. 
Grated  nutmeg. 


160  VEGETARIAN    COOK    BOOK 

Put  the  butter  into  a  saucepan;  when  it  has 
melted  stir  in  the  flour  and  mix  well;  then  pour  in 
gradually  the  hot  water  and  stir  over  the  fire  till 
well  cooked;  then  add  the  sugar,  lemon  juice  and  a 
small  quantity  of  grated  nutmeg. 


EGGS 


11 


OMELETS 

Omelets  may  be  made  with  asparagus,  cauli- 
flower, lima  beans,  onions,  peas,  lentils,  granose, 
gluten,  rice,  nuts,  etc. 

Boil  the  vegetables  till  tender,  chop  fine,  then  beat 
with  the  eggs  and  proceed  as  with  plain  omelets. 

OMELET  SOUFFLE  NO.  i 

Take  two  eggs,  separate  whites  from  yolks,  beat 
whites  very  stiff,  salt,  and  add  yolks,  beating  just 
enough  to  mix  yolks  with  whites.  Turn  into  a  hot 
oiled  omelet  pan,  put  in  medium  hot  oven,  and  bake 
till  done,  or  to  a  rich  brown.  Serve  in  great  haste 
on  being  removed  from  the  oven,  to  prevent  falling. 

OMELET  SOUFFLE  NO.  2 

Eggs,  4- 

Powdered  sugar,  2  tablespoonfuls. 

Flavoring. 

Beat  the  yolks  of  the  eggs  as  light  as  possible, 
and  add  the  sugar,  a  few  drops  of  flavoring,  and 
beat  to  a  cream.  Beat  the  whites  until  you  can 
turn  the  plate  bottom  side  up,  without  their  falling. 
Pour  the  beaten  whites  and  yolks  together  and  mix 
thoroughly.  Put  into  an  oiled  baking  dish,  and 
dust  with  powdered  sugar.  Bake  in  a  moderate 
oven  till  a  golden  brown.  Serve  at  once. 

(163) 


164  VEGETARIAN    COOK    BOOK 

A  very  delicate  souffle  is  made  of  whites  of  eggs 
beaten  stiff,  adding  a  tablespoonful  of  sugar  to  two 
whites,  and  chopped  apricots  or  peaches.  Any  kind 
of  marmalade  may  be  used  in  place  of  fruit. 

PLAIN  OMELET  (FRENCH) 
Break  eggs  into  a  dish,  whip  lightly  with  egg  whip 
or  fork,  turn  into  hot  oiled  skillet,  and  place  on 
range.  As  soon  as  they  begin  to  set,  lift  edges  of 
omelet,  so  that  the  uncoagulated  part  can  run  under, 
next  to  bottom  of  the  skillet.  When  light  brown, 
turn,  and  cook  till  light  brown  on  the  other  side. 
Fold  with  knife  about  one-third  over;  then  toss  out 
on  hot  platter,  so  that  the  one-third  fold  will  be  un- 
derneath. Garnish  with  parsley  and  water-cress. 
Serve  at  once. 

PROTOSE  OMELET 

Protose,  y2  a  thin  slice. 
Eggs,  2. 
Minced  parsley. 
Cooking  oil. 

Mince  the  protose  fine,  break  two  eggs,  separating 
the  whites,  beat  the  yolks  a  little,  and  stir  the 
minced  protose  into  them.  Beat  the  whites  into  a 
froth,  not  stiff,  and  stir  into  the  protose;  add  a  little 
minced  parsley;  put  a  little  oil  into  the  omelet  pan, 
and  when  hot  pour  in  the  mixture.  Cook  a  few 
minutes.  Insert  a  knife  between  the  omelet  arid 
pan,  and  with  a  sudden  turn  of  the  hand  fold  the 


EGGS  165 

omelet  in  two.     Finish  cooking  in  hot  oven  two  or 
three  seconds.     Serve  hot. 

GLUTEN  OMELET 

Same  as  plain  omelet,  adding  one  tablespoonful 
of  gluten  to  eggs  and  cream  before  whipping. 
Serve  at  once  on  a  hot  platter. 

RICE  OMELET 

Same  as  plain  omelet,  only  adding  one  tablespoon- 
ful of  cooked  rice  to  eggs  and  milk  before  beating. 
Serve  on  a  hot  platter  at  once. 

APPLE  OMELET 

Same  as  plain  omelet.  Serve  with  a  tablespoonful 
of  well  seasoned  apple  sauce,  mixed  with  equal 
amount  of  beaten  white  of  egg  on  side  of  platter. 

GRANOSE  OMELET 

Same  as  plain  omelet,  adding  two  tablespoonfuls 
of  cream  instead  of  milk,  and  one  or  two  table- 
spoonfuls  of  granose,  before  whipping. 

OMELET  WITH  TOMATO 

Prepare  a  plain  omelet,  and  when  ready  to  fold, 
put  a  layer  of  baked  ripe  tomatoes  on  one  half,  and 
fold  the  other  half  over  it.  Serve  with  or  without  a 
tomato  gravy  as  preferred. 


166  VEGETARIAN    COOK    BOOK 

ONION  OMELET 

Make  as  for  plain  omelet,  placing  one  dessert- 
spoonful of  lightly  braized  onion  on  the  omelet  just 
before  you  fold,  folding  the  one-third  over  the 
onion.  Serve  on  hot  platter  at  once. 

GREEN   PEA   OMELET 

Make  as  for  plain  omelet,  folding  one  tablespoon- 
ful  French  peas  with  a  little  thick  cream  sauce  over 
them.  Serve  at  once  on  hot  platter. 

ASPARAGUS  OMELET 

Make  as  for  plain  omelet,  folding  in  one  table- 
spoonful  of  asparagus,  tips,  which  have  been  nicely 
seasoned.  Serve  on  -hot  platter  at  once. 

EGG  A  LA  MODE 

Bread   crumbs,   2   cups. 

Milk,  2  cups. 

Eggs,  8. 

Salt. 

Buttered  toast  or  zwieback. 

Soak  bread  crumbs  in  milk,  beat  eggs  very  light, 
add  the  soaked  bread  crumbs,  and  bake  for  five 
minutes.  Have  ready  a  hot  oiled  or  buttered  sauce- 
pan; pour  in  the  mixture,  salt,  and  stir  briskly  for 
three  minutes.  Serve  hot  on  squares  of  buttered 
toast  or  zwieback. 

CURDLED  EGGS 
Bring  a  kettle  of  water  to  a  boil,  set  at  back  of 


EGGS  167 

range  for  two  minutes,  then  drop  in  two  eggs  for 
each  person,  and  leave  for  eight  minutes.  Serve  in 
cups. 

JELLIED  EGGS 

Cook  the  same  as  curdled  eggs,  leaving  eggs  in 
fifteen  minutes  instead  of  eight. 

SHIRRED  EGGS 

Oil  a  small  platter  or  granite  egg  dish,  break  in 
fresh  eggs,  being  careful  not  to  break  the  yolks. 
Sprinkle  with  minced  parsley,  salt,  and  add  a  bit  of 
butter.  Set  in  oven  and  bake  till  cooked  as  desired. 
Serve  at  once. 

CREAM  SHIRRED  EGGS 

Prepare  eggs  as  for  shirred  eggs,  omitting  parsley. 
Pour  about  one  tablespoonful  of  rich  cream  over 
them,  salt,  set  in  oven,  and  bake  as  desired.  Serve 
at  once. 

FLOATED  EGGS 

Take  two  fresh  eggs,  separate  whites  from  yolks, 
put  yolks. into  a  soup  bowl  of  hot  water,  being  care- 
ful not  to  break  them.  Let  set  two  minutes,  then 
place  them,  bowl  and  all,  into  a  larger  dish  of  boil- 
ing water,  and  COOK  till  set  as  desired, — two  minutes 
for  medium,  four  minutes  for  hard.  Meantime  beat 
whites  very  stiff,  mold  them  in  a  soup  bowl,  then 
float  mold  on  boiling  water  two  or  three  minutes 
till  nicely  set.  Then  place  them  on  large  platter, 


168  VEGETARIAN    COOK    BOOK 

place  yolk  in  center,  garnish  with  parsley,  and  serve. 
In  removing  whites  from  bowl,  take  bowl  in  left 
hand,  knife  in  right,  dip  bowl  about  one-third  in 
water,  then  slip  knife  under  edge  of  mold  in  the 
water.  The  water  will  get  under  eggs  and  float  them 
out  easily.  This  makes  a  nice  dish  for  the  sick,  if 
yolks  be  boiled  hard  and  whites  are  cooked  rare. 

BAKED  EGGS  IN  TOMATO  CASES 
Take  nice,  ripe,  medium-sized  tomatoes,  remove 
the  stem  and  center  with  sharp  paring  knife  or 
spoon  sufficient  to  encase  an  egg  nicely.  Place 
them  in  an  oiled  granite  baking-pan,  break  an  egg 
into  each  tomato,  salt  and  sprinkle  with  chopped 
parsley,  and  add  a  small  piece  of  butter.  Set  in 
moderate  oven  and  bake  till  eggs  are  medium  done. 
Serve  at  once. 

MUMBLED  EGGS 

Milk,  i  cup. 

Eggs,  6. 

Granose   biscuit,   3. 

Salt. 

Put  milk  on  to  heat  in  agate  pan;  when  it  begins 
to  boil,  break  in  the  eggs,  and  with  a  fork  stir 
rapidly  till  it  thickens.  It  must  not  be  as  hard  as 
scrambled  eggs.  Split  granose  biscuit  in  half  and 
heat  them  in  the  oven  a  few  minutes.  Serve  a 
spoonful  of  the  mumbled  eggs  on  each  half  of  the 
biscuits.  Do  not  forget  to  add  salt. 


EGGS  169 

SCRAMBLED  EGGS  WITH  SUGAR  CORN 
Prepare    as    for    scrambled    eggs    with    protose, 

using  nice,  tender   corn  in   place    D£  protose.     Salt 

and  serve  at  once  on  hot  platters. 

SCRAMBLED   EGGS  WITH   ONIONS 
Prepare    as    for    scrambled    eggs    with    protose, 
using  one   teaspoonful  of  lightly   braized  onion  in 
place  of  protose.     Salt,   and  serve  on  hot  platters 
at  once. 

SCRAMBLED  EGGS  WITH  PROTOSE 

Cream  or  milk,  I  tablespocnful  (for  one  person). 

Fresh  eggs,  2. 

Minced  protose,  I  tablespoonful. 

Into  an  oiled  skillet  containing  one  tablespoonful 
of  cream,  or  milk  break  the  eggs,  slightly  whipping 
them  with  egg  whip  or  spoon,  then  add  protose. 
Stir  to  prevent  sticking  to  bottom,  also  to  thor- 
oughly mix  egg  with  protose.  Salt,  scramble  (soft 
medium,  or  hard),  as  desired.  Serve  at  once  on 
hot  platters. 

SCRAMBLED  EGGS  WITH  PARSLEY 
Prepare    as    for    scrambled    eggs    with    protose, 
omitting  protose  and  substituting  minced  parsley. 

POACHED  EGGS  ON  TOAST 
Serve  poached  eggs  on  nice  light  brown  slices  of 
zwieback,  or  fresh  toast  if  preferred,  that  has  been 


170  VEGETARIAN    COOK    BOOK 

slightly    moistened,    not    soaked,    with    hot    cream, 
milk,  or  water. 

POACHED  EGGS 

Take  nice,  fresh  eggs,  as  only  fresh  eggs  poach 
nicely;  break  them  into  a  pan  of  hot  water,  almost 
boiling.  Let  pan  set  on  range  so  that  it  will  not 
boil;  poach  as  desired, — soft,  two  minutes;  medium, 
three  minutes;  hard,  five  minutes.  Serve  on  platter, 
garnish  with  watercress  or  parsley.  Serve  while 
very  hot. 

POACHED   EGGS   ON   GRANOSE 
Heat  some  granose  in  the  oven  a  few  minutes; 
put  a  few  spoonfuls  on  a  plate  and  place  poached 
eggs  on  top.     A  small  piece  of  butter  may  be  added 
to  each  egg. 


BEVERAGES 


CARAMEL-CEREAL 
(A  Substitute  for  Coffee) 

For  each  cup  of  the  beverage  required  use  two 
tablespconfuls  of  the  cereal  and  boil  for  ten  to 
twenty  minutes.  Then  remove  to  the  side  of  the 
range  and  let  steep  a  few  minutes.  The  strength  and 
aroma  of  cereal  coffee  are  developed  by  long 
steeping. 

CHOCOLATE 
(Sanitas) 

Grate  some  Sanitas  chocolate,  place  in  a  sauce- 
pan, and  to  each  two  ounces  allow  one  cup  of  cold 
water.  Let  it  stand  until  the  chocolate  is  soft,  place 
over  the  fire,  and  when  it  boils,  cook  one  minute. 
Work  it  briskly  with  an  egg  beater,  then  serve  at 
once,  adding  at  the  last  moment  a  tablespoonful  of 
whipped  cream  to  each  cup. 

It  is  considered  an  improvement  by  some  to  use 
two-thirds  chocolate  and  one-third  malted  nuts. 

Other  chocolate  is  not  recommended,  as  it  con- 
tains an  injurious  alkaloid,  which  in  the  Sanitas 
brand  is  removed  by  a  special  process. 

FRUIT   NECTAR 

For  every  eight  parts  of  fruit  juice  used  add  one 
part  of  lemon  juice  and  sweeten  to  taste.  A  com- 

(173) 


174  VEGETARIAN    COOK    BOOK 

bination  of  fruit  juices,  as  grape,  cherry,  and  rasp- 
berry, makes  a  very  nice  nectar,  always  using  the 
lemon  juice.  The  nectar  should  be  served  ice  cold. 

STRAWBERRY  SHERBET 

Ripe  strawberries,  crushed,  4  cups. 
Water,  4  cups. 
Lemon,  sliced  very  thin,  i. 
Powdered  sugar,  2  cups. 

Mix  the  strawberries,  water,  and  lemon  together, 
and  let  stand  in  glass  or  earthen  jar  for  two  hours; 
strain  through  coarse  cloth  and  add  the  powdered 
sugar.  When  sugar  is  dissolved  strain  and  keep  on 
the  ice  until  served. 


MINT  JULEP 

Sugar,   i  cup. 
Mint  sprigs,  6. 
Strawberry  juice,   y2   cup. 
Juice  of  4  lemons. 
Water,  i  pint. 
Boiling  water,  i  cup. 
Raspberry  juice,  J/£  cup. 
Ice. 

Boil  sugar  and  water  twenty  minutes;  crush  mint 
and  pour  over  it  one  cup  boiling  water.  Let  stand 
five  or  ten  minutes,  strain,  and  pour  into  the  syrup. 
To  this  add  strawberry,  raspberry,  and  lemon  juices. 
Serve  ice  cold 


BEVERAGES  175 

FRUIT  CUPS 

Lemons,  juice  and  rind,  12. 

Powdered  sugar,  2^2  pounds. 

Ice. 

Ripe  pineapple,   I. 

Water,  2  quarts. 

Put  into  a  dish  the  juice  of  the  lemons  and  the 
rind  sliced  very  thin.  Slice  the  pineapple  into  an- 
other dish  and  pour  over  it  half  a  pound  of  the 
powdered  sugar.  Let  stand  overnight.  In  the 
morning  strain  off  the  juices  and  add  the  rest  of  the 
sugar  and  the  water.  Stir  till  the  sugar  is  dis- 
solved, then  strain  through  a  coarse  cloth,  and  serve 
with  crushed  ice. 


LEMONADE  NO.  i 

The  best  lemonade  is  made  from  lemon  syrup. 
Into  the  juice  of  twelve  lemons  grate  the  rind  of 
six.  Be  careful  to  exclude  all  seeds  and  the  inner 
white  skin,  as  they  impart  a  bitter  taste.  Let  stand 
overnight.  Make  thick  syrup  of  white  sugar,  and 
when  cold  strain  the  lemon  juice  into  it.  A  table- 
spoonful  added  to  a  glass  of  water  makes  a  perfect 
lemonade. 

«* 

LEMONADE  NO.  2 

Three  lemons  to  a  pint  of  water  makes  a  strong 
lemonade.  Sweeten  to  taste. 


176  VEGETARIAN    COOK    BOOK 

ORANGEADE 

Sugar,  i  cup. 
Water,  2  cups. 
Orange   juice,   2   cups. 
Cracked  ice. 

Boil  sugar  and  water  together  ten  minutes  to 
make  a  syrup;  then  add  the  orange  juice  and  let  it 
cool.  When  cold,  pour  into  goblets  half  filled  with 
cracked  ice. 

APOLLINARIS  LEMONADE 

Juice  of  6  lemons. 

Rind  of  4  lemons,  sliced  very  thin. 

Sugar,  2  cups. 

Apollinaris  water,  ice  cold,  y±  bottle. 

Cracked  ice. 

Mix  the  lemon  juice,  rind  of  the  lemons,  and  sugar 
together  and  add  Apollinaris  water.  Serve  in  gob- 
lets of  cracked  ice. 


PINEAPPLE  LEMONADE 

Sugar,  i  cup. 

Water,  2  cups. 

Ice  water,  about  4  cups. 

Juice  of  4  lemons. 

Pineapple,  freshly  grated,  i. 

Boil  the  sugar  and  water  together  ten  minutes, 
and  then  add  lemon  juice  and  freshly-grated  pine- 
apple. Let  this  cool,  then  strain  carefully,  and  add 
ice-water,  about  four  cups. 


CEREALS 


12 


CEREALS 

Grains  may  be  considered  perfect  food  in  them- 
selves, as  they  contain  all  the  food  elements  in 
nearly  right  proportions.  Rice  is  an  exception  to 
this,  the  starch  being  in  excess. 

In  cooking  grains  in  the  form  of  porridges,  they 
should  be  introduced  into  rapidly  salted  water, 
beating  with  a  batter  whisk  so  that  the  grains  may 
be  thoroughly  mixed  with  the  water  and  be  free 
from  lumps.  In  cooking  coarse  grains,  as  cracked 
wheat,  pearl  barley,  hominy,  etc.,  keep  them  boiling, 
stirring  occasionally  until  the  grain  does  not  sink 
to  the  bottom,  but  hangs  suspended  in  the  water. 
If  the  inner  part  of  a  double  boiler  has  been  used, 
it  may  now  be  set  into  the  outer  boiler,  which  should 
be  placed  on  the  range  where  the  water  will  boil 
rapidly.  Replenish  the  water  in  the  outside  boiler 
from  time  to  time  with  boiling  water. 

By  setting  the  grain  in  boiling  water,  the  in- 
digestible outer  portion  or  cellulose  is  more  com- 
pletely broken  up,  and  the  starch  granules  are  more 
thoroughly  acted  upon  by  the  water,  the  object  be- 
ing to  cook  the  starch  and  the  gluten  as  thoroughly 
as  possible.  If  the  grains  are  cooked  in  a  double 
boiler,  they  will  not  need  to  be  stirred  after  they  are 
set,  except  when  cooked  in  a  very  large  quantity. 
The  cooking  should  be  continuous  and  the  length 
of  time  varies  according  to  the  varying  proportion 

(179) 


180  VEGETARIAN    COOK    BOOK 

of  gluten  in  the  grain.  The  larger  percentage  of 
starch,  the  shorter  the  time  required  in  cooking. 
Grains  combine  nicely  with  fruits,  and  may  be 
cooked  or  served  with  either  fruit  or  fruit  juices. 

OATMEAL 

Oatmeal,  i  cup. 

Water,  i  quart. 

Put  water  into  a  double  boiler,  place  on  the  range, 
and  when  boiling  add  oatmeal.  Boil  until  it  thickens 
and  finish  in  double  boiler.  Cook  five  hours. 

ROLLED  OATS 

Rolled  oats,  il/2  cups. 

Water,  i  quart. 

Put  water  into  a  double  boiler,  place  on  the  range, 
and  when  boiling  add  rolled  oats.  Boil  until  it 
thickens  and  finish  in  double  boiler.  Cook  four 
hours. 

CRACKED  WHEAT 

Water,  4  cups. 

Salt,  i  teaspoonful. 

Cracked  wheat,  i  cup. 

Put  water  into  the  inner  double  boiler,  place  on 
the  range,  and  when  boiling  add  salt  and  cracked 
wheat.  Boil  rapidly  until  grains  do  not  sink  when 
the  dish  is  lifted  from  the  range.  Place  in  the  outer 
boiler  and  cook  constantly  for  four  or  five  hours. 


CEREALS  181 

PEARL  WHEAT 

Water,  4  cups. 

Pearl  wheat,  washed,  i  cup. 

Salt. 

Boil  water  in  the  inner  double  boiler,  add  pearl 
wheat,  and  salt.  Place  in  the  outer  boiler  and  cook 
five  or  six  hours. 


PEARL  BARLEY 

Pearl  barley,  well  washed,  I  cup. 
Water,  4  cups. 

Put  cold  water  into  double  boiler  and  add  pearl 
barley.     Heat  slowly  and  cook  about  six  hours. 


FARINA 

Milk,  or  water,  6  cups. 

Farina,  I  cup. 

Salt. 

Put  the  milk  or  water  in  the  inner  part  of  a  double 
boiler,  place  on  the  range,  and  when  boiling  add  salt 
and  farina.  Let  it  boil  for  two  or  three  minutes, 
stirring  all  the  time.  Then  place  in  a  double  boiler 
and  cook  one  hour.  If  milk  is  used,  it  should  first 
be  simmered  or  scalded  in  a  double  boiler,  and  then 
placed  on  the  range  and  the  milk  will  boil  almost 
immediately.  In  this  way  the  milk  will  not  be  so 
liable  to  scorch  as  if  it  was  put  on  the  range  at 


182  VEGETARIAN    COOK    BOOK 

first.     This  rule  will  apply  to  all  grains  cooked  with 
milk. 


RICE  (SOUTHERN  STYLE) 

Rice,  i   cup. 
Salt,   i   teaspoonful. 
Water^   6  cups. 
Butter  or  gravy. 

Wash  rice  in  two  waters,  then  put  into  vessel  with 
water  and  salt.  After  boiling  about  ten  minutes, 
strain  off  all  the  water  except  a  scant  cupful.  Cover 
the  vessel  and  let  steam  fifteen  minutes  or  more, 
stirring  once  or  twice.  Serve  with  butter  or  gravy, 
the  latter  being  stirred  in  quickly  while  the  rice  is 
hot. 


RICE  (WESTERN  STYLE) 

Rice,    i   cup. 
Water,  6  cups. 
Salt,   i  tablespoonful. 

Wash  rice,  put  in  kettle  of  water,  salt,  and  boil 
till  tender,  stirring  once  or  twice  to  prevent  sticking. 
Drain  off  all  water  through  a  colander  and  pour 
over  hot  water  sufficient  to  wash  off  the  starchy  water 
and  separate  the  grains.  Leave  in  the  colander  and 
set  into  another  pan,  so  that  the  bottom  of  colander 
will  not  touch.  Cover  and  place  in  the  oven  a  few 
minutes. 


CEREALS  183 

RICE  WITH  RAISINS 

Washed  rice,  I  cup. 

Raisins,  washed,  seeded,  J^  cup. 

Salt,  3/2  teaspoonful. 

Water,  2  cups. 

Put  in  an  enameled  pan,  cover,  and  steam  one 
hour. 

BROWNED  RICE 

Rice  may  be  browned  in  the  oven  until  of  a  yellow 
straw  color,  then  cooked  as  any  rice,  but  preferably 
steamed.  Care  must  be  taken  in  browning  that  it 
does  not  scorch  or  get  too  brown. 

CORN  MEAL  MUSH 

Salted  water,  4  cups. 
Corn  meal,  I  cup. 

Into  the  salted  water  stir  corn  meal  till  it  begins 
to  thicken,  and  finish  cooking  in  a  double  boiler. 
Cook  three  or  four  hours. 


GRAHAM  PORRIDGE 

Graham  flour,  I  cup. 
Boiling  water,  salted,  3  cups. 

Stir  the  flour  into  boiling  water  and  beat  till  per- 
fectly smooth;  set  in  a  double  boiler,  or  in  another 
vessel  containing  boiling  water,  and  cook  one  hour. 


184  VEGETARIAN    COOK    BOOK 

GRAHAM  PORRIDGE  WITH  DATES 

Set  as  for  plain  graham  porridge;  after  it  has 
cooked  one-half  hour,  beat  in  the  desired  quantity 
of  washed,  seeded,  and  chopped  dates;  let  it  cook 
half  an  hour  longer,  and  serve. 

GLUTEN-GRANOLA  MUSH 

Boiling  milk  or  water,  i  quart. 
Mixed  gluten  and  granola,  il/2  pints. 

Cook  fifteen  minutes,  and  serve  with  cream. 


TOASTS 


TOASTS 


Toasts  are  uniformly  and  properly  regarded  as  a 
breakfast  dish,  and  when  properly  prepared  are 
wholesome,  nutritious,  and  appetizing,  and  far  more 
conducive  to  health  than  the  fried  mushes  and 
griddle  cakes  with  which  so  many  are  prone  to 
appease  their  appetites. 

Zwieback  should  be  used  as  the  foundation  of  all 
toasts,  although  ordinary  toasted  bread  can  be  used. 
In  toasting  bread,  do  not  expose  it  to  such  fierce 
heat  that  the  bread  will  be  burned  or  singed. 
Singed  bread  is  not  toasted  bread.  Again,  the  fire 
should  be  hot  enough  to  more  than  simply  dry  the 
bread.  It  should  be  toasted  as  far  through  as  pos- 
sible, and  should  be  crisp  and  brittle,  not  hard.  In 
using  zwieback  for  toast  it  may  be  moistened  by  hot 
milk,  if  for  cream,  gravy,  or  egg  toast;  or  with  hot 
salted  water,  if  for  fruit.  In  either  case  the  toast 
should  be  dipped  quickly  in  and  out  again  so  as  not 
to  absorb  too  much  liquid  and  become  mushy. 
Under  this  head  a  few  kinds  of  toasts  will  be  given, 
inexpensive  and  otherwise.  While  it  is  not  an  ex- 
haustive list,  it  will  include  sufficient  to  suggest 
others  equally  good. 

(187) 


188  VEGETARIAN    COOK    BOOK 

MILK  TOAST 

Milk,  6  cups. 

Flour,  i  heaped  teaspoonful. 
Butter,  i  tablespoonful. 
Toasted  bread  or  zwieback. 

Heat  milk  and  butter  in  a  saucepan  over  the  fire; 
when  boiling,  add  salt  and  flour,  moistened  with  a 
little  milk.  Let  it  boil,  remove  from  the  fire,  and 
dip  into  this  slices  of  toasted  bread  or  zwieback. 
Pour  what  remains  over  the  toast,  cover,  and  send 
to  the  table  hot. 


CREAM  TOAST 

Cream,  6  cups. 

Zwieback. 

Milk. 

Heat  cream  to  boiling,  dip  slices  of  zwieback  into 
hot  milk  for  an  instant,  place  on  saucer,  pour  hot 
cream  over,  and  serve. 


AMERICAN  OR  FRENCH  TOAST 

Eggs,   thoroughly   beaten,   3. 

Salt. 

Butter. 

Milk,  3  cups. 

Sliced  bread. 

Beat  the  eggs  thoroughly  and  add  the  milk  and  a 
little  salt.     Slice  light  bread  and  dip  into  the  mix- 


TOASTS  189 

ture,  allowing  each  slice  to  absorb  some  of  the  milk. 
Then  brown  on  a  hot,  buttered  griddle  or  thick  bot- 
tomed frying-pan.  Spread  with  butter,  and  serve 
hot. 

BOSTON  CREAM  TOAST 

Toast  two  slices  of  bread,  trim  and  cut  in  two 
lengthwise,  making  four  pieces.  Place  these  evenly 
on  top  of  one  another  and  cut  again  cornerwise,  into 
long  triangular  pieces.  Arrange  artistically  on  a 
platter,  and  serve  with  cream  sauce. 

NUN'S  TOAST 

Hard-boiled  eggs,  6. 

Flour,  i  teaspoonful. 

Butter. 

Hot   buttered   toast. 

Finely-chopped  onion,  i. 

Milk,  2  cups. 

Put  the  butter  into  a  saucepan,  and  when  it  begins 
to  bubble  add  the  chopped  onion.  Let  the  onion 
cook  a  little  without  color,  then  stir  in  the  flour. 
Add  the  milk  and  stir  till  it  becomes  smooth.  Then 
put  in  the  eggs  which  have  been  sliced  and  let  them 
get  hot.  Pour  this  mixture  over  neatly  trimmed 
slices  of  hot,  buttered  toast.  Season  with  salt. 

NUT  GRAVY  TOAST 

Dress  moistened  toast  with  nut  gravy  as  given 
under  sauces. 


190  VEGETARIAN    COOK    BOOK 

PRUNE   WHIPPED   TOAST 

Prune  pulp,  2  cups. 
Sugar,    i    tablespoonful. 
Eggs,  whites,  4. 

Beat  the  whites  very  stiff  and  stir  in  the  hot  prune 
pulp  and  sugar.  Serve  on  slices  of  zwieback  which 
have  been  dipped  in  hot  water. 

PRUNE  TOAST 

Prepare  as  for  apricot  toast,  using  prune  mar- 
malade. 

DATE  TOAST 

Prepare  as  for  prune  toast,  except  that  the  dates 
should  be  steamed,  not  boiled. 

PROTOSE  TOAST 

Minced  protose,  2  cups. 
Eggs,   2. 

Sweet  cream,  y2  cup. 
Salt  to  taste. 

Mix  and  heat  thoroughly;  when  boiling  hot 
spread  over  slices  of 

Toasted   bread. 
Dipped  in  hot  salt  water,  and  well  buttered.     Take 

Hard-boiled  egg,   i, 
Cut  in  halves,  remove  yolk,  and  fill  hole  with 

Currant  jelly, 
And  place  on  top  of  the  protose. 


TOASTS  191 

NUTTOLENE  ON  TOAST 
Mince  half  a  pound  of  nuttolene  very  fine,  put  in 
a  well-oiled  saucepan,  and  fry  over  the  fire  till  a 
delicate  brown.  Great  care  must  be  taken  to  pre- 
vent scorching;  shake  the  pan  often.  Make  two 
cups  of  rich  cream  sauce  well  seasoned  with  butter 
sauce,  and  desiccated  cocoanut.  Strain  this  over 
the  nuttolene,  and  serve  a  spoonful  on  warm  toast. 
This  makes  six  large  portions. 

BERRY  TOAST 

Any  canned  fruit,  as  strawberries,  blackberries, 
blueberries,  etc.,  may  be  used  for  toasts.  Strain  off 
the  juice,  boil,  and  thicken  with  corn  starch  to  the 
consistency  of  cream.  Stir  in  the  strawberries  and 
reheat  till  the  berries  are  well  heated  through. 
Serve  as  other  fruit  toasts. 

BANANA  TOAST  NO.   i 

Peel  and  rub  some  nice  bananas  through  a  fine 
colander;  sweeten  and  beat  up  with  a  little  cream, 
and  serve  on  moistened  toast.  Serve  cold. 

BANANA   TOAST   NO.   2 

Take  the  desired  quantity  of  bright  fruit  juice, 
as  strawberry  or  cherry.  Boil  and  thicken  with  corn 
starch.  Into  this  slice  some  ripe  bananas.  The 
juice  should  not  be  too  thick,  but  just  so  that  the 
banana  will  appear  suspended  in  the  juice.  Serve 
on  moistened  toast. 


192  VEGETARIAN    COOK    BOOK 

DATE  TOAST   WITH  WALNUTS 
Prepare  same  as  date  toast,  then  serve  with  walnut 
meat  on  each  corner  and  one  in  the  center. 

TOMATO  TOAST 

Dress  moistened  toast  with  tomato  sauce,  as  given 
under  sauces;  or  use  strained  tomatoes  thickened 
with  flour  or  corn  starch. 

ASPARAGUS  TOAST 

Prepare  as  for  stewed  asparagus.  Moisten  anid 
butter  a  piece  of  toast,  lay  four  or  five  pieces  of 
asparagus  on  it,  pour  a  spoonful  of  white  sauce  on 
the  bottom  end  of  the  stalks,  and  serve. 

APPLE  TOAST 

Fresh  stewed  apples,  rubbed  through  a  colander 
and  sweetened,  make  a  nice  dressing.  The  apples 
may  be  flavored  with  lemon,  or  mixed  with  grape  or 
cranberry  sauce.  When  the  apples  are  put  in  the 
colander,  the  liquid  may  be  poured  into  a  saucepan 
and  boiled  into  a  syrup,  and  the  toast  moistened 
with  this.  Serve  a  spoonful  or  two  of  the  apple 
sauce  over  all. 

APRICOT  TOAST 

In  making  apricot  marmalade,  save  the  juice  by 
itself  and  boil  it  down  into  a  syrup.  Moisten  the 
toast,  pour  over  some  of  the  syrup,  and  some  of  the 
marmalade  over  all. 


BAKERY  AND  BREAKFAST  DISHES 


13 


BAKERY  AND  BREAKFAST  DISHES 

Thin  batters  are  about  the  consistency  of  thin 
cream.  Thick  batters  are  like  cream.  Still  thicker 
batters,  which  may  be  poured  in  a  continuous  stream, 
are  called  pour  batters.  Any  batter  is  a  pour  batter 
until  it  is  made  so  stiff  that  it  breaks  or  drops  in  the 
pouring,  when  it  is  called  a  drop  batter.  It  will  re- 
main a  batter  until  too  stiff  to  be  beaten,  when  it 
becomes  a  dough. 

Doughs,  like  batters,  are  of  varying  degrees  of 
thickness,  ranging  from  those  just  stiff  enough  to 
be  handled  to  those  which  may  be  rolled  thin  as 
paper.  Generally  speaking,  one  full  measure  of  flour 
to  one  scant  measure  of  liquid  makes  a  pour  batter. 
Two  full  measures  of  flour  make  a  drop  batter;  and 
three  full  measures  make  a  dough;  although,  for 
various  reasons,  these  proportions  are  subject  to 
many  modifications. 

If  the  ingredients  in  batters  were  simply  mixed 
and  cooked  slowly,  the  resulting  substances  would 
be  hard  and  compact,  unfit  for  human  digestion. 
Hence,  to  obviate  this,  and  to  make  them  light  and 
porous,  we  must  resort  to  other  processes.  This 
is  accomplished  by  means  of  the  expansion  of  in^ 
corporated  air,  by  the  generation  of  gas  within  the 
mixture,  or  by  a  combination  of  both  methods,  sup- 
plemented by  quick  cooking  before  the  gas  has  a 
chance  to  escape. 

Air  at  seventy  degrees  expands  to  about  three 

(195) 


196  VEGETARIAN    COOK    BOOK 

times  its  volume  when  exposed  to  the  temperature 
of  a  hot  oven.  Consequently,  as  a  mixture  heats 
in  cooking,  incorporated  air  expands,  giving  the 
desired  lightness.  Air  is  incorporated"  or  enclosed 
in  batters  by  beating  the  mixture  thoroughly,  as  in 
making  whole-wheat  gems;  by  adding  eggs  to  the 
beaten  mixture,  as  in  popovers;  and  by  the  gas 
obtained  by  the  union  of  an  acid  with  an  alkaline 
carbonate,  as  in  the  use  of  baking  powders.  In  bat- 
ters made  light  by  the  admixture  of  air,  one  must 
exercise  care  in  beating  to  actually  incorporate  and 
retain  the  air.  When  eggs  are  added  to  the  mix- 
ture, the  glutinous  consistency  of  the  albumin  they 
contain  assists  in  retaining  the  entangled  air. 

GEMS  OR  PUFFS  (PLAIN) 

Milk,  i  cup. 

Salt. 

Cooking  oil,  i  tablespoonful,  if  desired. 

Egg,    i. 

Sifted  flour,  about  2  cups. 

Break  the  egg  into  the  milk,  add  salt,  and  beat 
thoroughly.  Beat  into  this  enough  sifted  flour  to 
make  a  batter  that  will  pile  slightly  when  poured  in 
a  thick  stream.  Bake  in  hot  greased  gem  irons  in 
a  brisk  oven.  A  tablespoonful  of  cooking  oil  may 
be  added  to  the  milk  if  a  richer  batter  is  desired. 

CORN  GEMS 

Make  same  as  plain  gems,  but  use  one-fourth  corn 
meal  and  a  little  sugar. 


BAKERY    AND    BREAKFAST    DISHES  197 

WHOLE-WHEAT  AND  GRAHAM  GEMS 
Use    one-fourth    to    one-third    whole    wheat    or 
graham  flour. 

GRANOSE  PUFFS 

Eggs,  4. 

Ground  cinnamon,   I   teaspoonful. 

Salt. 

Sugar,  y4  cup. 

Granose  flakes,  4  cups. 

Beat  the  yolks  of  the  eggs  with  the  sugar  until 
light,  then  add  the  cinnamon  and  salt.  Beat  again, 
then  add  two  cups  granose  flakes.  Mix  thoroughly 
and  add  half  of  the  stiffly-beaten  whites,  of  the  eggs, 
then  two  more  cups  granose  flakes,  and  lastly  the 
rest  of  the  whites.  Drop  in  round  gem  irons,  filling 
them  heaping  full,  and  bake  a  light  brown.  They 
may  be  iced  and  a  little  shredded  cocoanut  sprinkled 
on  top. 

VEGETARIAN  HOT  CAKES 

Bread  crumbs,  4  cups. 

Flour,  i  cup. 

Salt,  i  teaspoonful. 

Sugar  as  desired.  '    . 

Mix  all  together  thoroughly,  and  add  sufficient 

Milk  heated  at  140°  or  150°, 
To  make  a  thick  pour  batter.     To  this  add  the 

yolks  of  5  eggs. 
Beat  up  thoroughly  and  add  the 

Stiffly-beaten  whites. 
Bake  on   soapstone  griddle.       Be  careful  not  to 


198  VEGETARIAN    COOK    BOOK 

have  the  milk  scalding  hot,  as  it  renders  cakes  soft 
and  sticky. 

GREEN  CORN  GRIDDLE  CAKES 

Corn,  i  quart,  cut  from  the  ear. 

Butter,  2  tablespoonfuls. 

White  corn  meal,  3  tablespoonfuls. 

Salt,   y±   teaspoonful. 

Milk,   i   cup. 

Eggs,  4- 

Flour,  YZ  cup. 

Mix  thoroughly  and  bake  on  soapstone  griddle. 

BAKED  CORN  PIE 

Sweet  corn,  i  can. 
Milk,  2  cups. 
Salt,  i  teaspoonful. 
Butter,    2   tablespoonfuls. 
Eggs,  2. 

Warm  the  butter  and  stir  through  the  corn;  beat 
the  eggs  with  the  milk,  add  the  salt,  and  mix  with 
the  butter  and  the  corn.  Turn  into  a  pan  and  bake 
until  set.  Should  be  light  brown. 


POPOVERS 

Flour,  2  cups. 

Milk,    1^4   cups. 

Butter. 

Salt,  y2  level  teaspoonful. 

Eggs,  3. 


BAKERY    AND    BREAKFAST    DISHES  199 

Mix  the  salt  and  flour,  pour  on  slowly  half  the 
milk  to  make  a  smooth  batter;  add  the  eggs,  one  at 
a  time,  beating  well,  and  gradually  the  remaining 
milk.  Beat  vigorously  for  a  few  minutes,  then  turn 
at  once  into  hot  well-buttered  gem-pans,  filling  them 
about  half  full.  Bake  in  rather  hot  oven  from 
twenty  to  thirty  minutes. 

CORN  BREAD  WITHOUT  BAKING  POWDER 
NO.  i 

Corn  meal,  2  cups. 

Eggs,  4. 

Salt. 

Boiling  milk,  3  cups. 

Butter,   size  of  egg. 

Put  the  meal  into  the  mixing  bowl,  make  hollow 
in  the  center,  put  in  butter  and  salt,  and  pour  the 
hot  milk  over  all,  and  stir  well.  Let  cool,  and  if  too 
stiff,  add  a  little  more  cold  milk.  Break  the  eggs 
and  separate  them;  add  the  yolks  to  the  meal  and 
beat  five  minutes.  Beat  the  whites  and  add  them 
to  the  batter.  Oil  a  baking-pan,  make  it  hot,  and 
turn  in  the  batter.  Bake  in  a  quick  oven  thirty 
minutes. 

HOE  CAKE 

Corn  meal,  4  cups. 

Water,  or  milk. 

Melted  butter,  i  tablespoonful. 

Salt  and  sugar  as  desired. 


200  VEGETARIAN    COOK    BOOK 

Sift  corn  meal  with  a  little  salt,  and  sugar  if  de- 
sired; scald  with  sufficient  water  or  milk  to  make  a 
stiff  batter,  but  soft  enough  to  spread  easily  with  a 
knife.  A  tablespoonful  of  melted  butter  may  be 
added  if  desired.  Spread  on  a  baking-sheet  or  pan 
about  one-half  inch  thick  or  less  and  bake  slowly 
till  crisp  clear  through. 

If  the  cake  bakes  fast  on  the  bottom,  it  may  be 
turned  over  so  that  both  sides  may  be  evenly  baked. 

CORN  BREAD  WITHOUT  BAKING  POWDER 
NO.  2 

Corn  meal,  2  cups. 

Flour,  i  cup. 

Salt,  I  teaspoonful. 

Sugar,  Yi  cup. 
Mix  and  add 

Boiling  water, 
sufficient  to  make  stiff  dough;  let  cool,  then  stir  in 

Butter,  i  tablespoonful. 
Beaten  yolks,  6. 

and  lastly  the 

Stiffly-beaten  whites,  6. 

CORN  BREAD  NO.  3 

Sponge,  3  cups. 

Butter,   i  rounded  tablespoonful. 

Mixture,  2  parts  corn  meal  to  i  part  flour. 

Eggs,  2. 

Sugar,  3  heaped  tablespoonfuls. 


BAKERY    AND    BREAKFAST    DISHES  201 

Take  three  cups  of  the  sponge  as  set  for  making 
\vheat  bread,  measured  when  light,  ready  to  mix  up 
stiff.  Add  sugar,  eggs,  and  butter.  To  this  add  a 
mixture  of  two-thirds  corn  meal  and  one-third  flour 
until  it  is  as  stiff  as  will  stir  conveniently  (if  made 
too  stiff,  the  bread  will  be  dry;  if  not  stiff  enough, 
it  will  be  sticky).  Put  about  half  an  inch  deep  in 
greased  pans,  and  let  rise  till  nearly  an  inch  deep 
and  bake  in  a  moderate  oven.  It  may  be  in  deeper 
loaves,  but  they  are  not  likely  to  be  so  satisfactory. 

GEORGIA  PONES 

Southern  corn  meal,  2,  cups. 

Sugar,   i  tablespoonful. 

Salt,  YH  teaspoonful. 

Boiling-  milk  or  cream. 

Sift  meal  with  sugar  and  salt.  Pour  over  this 
enough  boiling  milk  or  cream  to  make  a  stiff  drop 
batter.  Stir  constantly,  that  the  meal  may  not 
lump.  When  perfectly  smooth,  drop  in  large  spoon- 
fuls on  a  cold  buttered  baking-sheet  and  bake  in  a 
brisk  oven.  The  pones  should  be  browned  on  top. 

BOSTON  BROWN  BREAD 

Yellow  corn  meal,  I  cup. 

White  flour,  ft  cup. 

Salt,  i  teaspoonful. 

Eggs,  4. 

Graham  flour,  i  cup. 

New  Orleans  molasses  (good),  £4  CUP- 

Milk,  about  3  cups. 


1 

202  VEGETARIAN    COOK    BOOK 

Mix  meal,  flour,  molasses,  and  milk;  separate  eggs 
and  mix  yolks  with  other  ingredients.  Beat  whites 
very  stiff  and  fold  into  mixture,  which  should  not 
be  thick.  Put  this  in  the  tin  dish  immediately  and 
steam  for  three  or  four  hours. 


PUDDINGS 


LEMON-APPLE 

Tart  apples,  6 
Sugar,  i  cup. 
Lemon,    I. 

Pare  the  apples  and  remove  the  core,  being  care- 
ful not  to  break  the  apple.  Put  into  a  granite  or 
enameled  baking-pan  of  suitable  size.  Fill  the  hole 
made  by  removing  the  cores,  with  the  sugar; 
moisten  the  sugar  with  the  lemon  juice 'and  sprinkle 
a  little  of  the  grated  rind  on  each  apple.  Pour  suffi- 
cient water  into  the  pan  to  half  cover  the  apples. 
Cover  and  bake  until  clear. 


FARINA  MOLD 

Milk,   i   quart. 
Sugar,  YZ  cup. 
Farina,  J£   cup. 
Salt. 

Put  the  milk  into  double  boiler;  when  scalding 
hot,  set  the  inner  boiler  on  range  until  the  milk 
boils;  then  stir  in  the  farina,  sugar,  and  salt.  Let 
boil  till  the  farina  is  set,  then  set  back  in  outer 
boiler  and  cook  one  hour.  Turn  into  molds  pre- 
viously oiled  or  dipped  into  cold  water.  May  be 
served  with  cream  sweetened  and  flavored,  or  with 
fruit  juice. 

(205) 


206  VEGETARIAN    COOK    BOOK 

0 

BROWN  BETTY 

Chopped  apples,  2.  cups. 
Bread  crumbs,  I  cup. 
Butter,  Y-2  cup. 
Chopped  raisins,  i  cup. 
Raisin  or  prune  juice,   I   cup. 

Fill  a  pudding  dish  with  alternate  layers  of  the 
fruit,  crumbs,  and  butter, — fruit  first,  finishing  bread 
crumbs  on  top.  Pour  over  the  fruit  juice.  Set  the 
dish  in  a  pan  of  hot  water;  cover  and  bake  in  a  mod- 
erate oven  for  nearly  an  hour;  then  remove  the  cover 
and  brown  lightly.  Serve  with  sweetened  cream  or 
lemon  sauce. 


STRAWBERRY  SHORT  CAKE 

Cream,   I   cup. 

Flour  to  make  a  medium  soft  dough. 

Salt. 

Yeast,    i   tablespoonful. 

Warm  the  cream  to  about  seventy  degrees,  add 
the  salt,  yeast,  and  about  two  cups  of  the  flour. 
Mix  thoroughly,  cover,  and  set  in  a  warm  place  to 
rise.  When  well  risen  and  lively,  add  the  rest  of 
the  flour,  and  leave  until  perfectly  smooth.  Roll 
out  about  half  an  inch  thick.  Put  in  greased  pans, 
brush  the  top  with  melted  butter,  let  rise  until  about 
double  its  original  size,  and  bake.  Split,  and  fill 
with  whole  or  crushed  berries,  sprinkled  with  sugar. 


PUDDINGS  207 

STRAWBERRY  GRANOSE 
Put  a  layer  of  granose  in  a  deep  pan  of  sufficient 
size;    cover   with    a    layer    of    crushed    berries   and 
sugar;    repeat   till    the    pan    is    full.      Press    lightly. 
Serve  with  cream. 

FLOATING  ISLAND 

Milk,  i  quart. 
Sugar,  y^  cup. 
Eggs,  5. 

Jelly,    2.    tablespoonfuls. 
Flavor  to  suit. 

Make  a  custard  with  the  milk,  the  yolks  of  the 
eggs,  the  whites  of  two,  and  the  sugar.  Whip  the 
remaining  three  whites  to  a  stiff  froth  with  a  little 
sugar  and  flavoring,  same  as  custard.  Pour  the 
custard  into  individual  glass  dishes,  drop  spoonfuls 
of  the  whites  on  the  custard  so  as  to  form  islands, 
or  it  may  be  put  on  with  a  pastry  tube  or  paper  fun- 
nel. Drop  a  little  bright  jelly  in  the  center  of  each 
island. 

CORN  STARCH  BLANC  MANGE 

Milk,    i    quart. 

Corn   starch,  4  heaped  tablespoonfuls. 

Eggs,  whites,   3. 

Sugar,  y2  cup. 

Lemon  flavoring. 

Put  half  the  milk  in  a  double  boiler  and  set  over 
the  fire.  When  scalding  hot,  add  the  remaining 
milk  in  which  has  been  dissolved  the  sugar  and 


208  VEGETARIAN    COOK    BOOK 

corn  starch.  Stir  till  it  is  thick  and  there  are  no 
lumps.  Flavor  with  lemon,  take  from  the  range, 
and  add  the  stiffly  beaten  whites.  Pour  into  molds 
and  set  in  a  cool  place  to  get  firm. 

A  pleasing  effect  may  be  obtained  by  dividing  the 
mixture^  after  it  is  cooked,  and  coloring  one-half 
pink,  then  filling  the  mold  one-third  of  one,  and  fill- 
ing up  with  the  other.  When  turned  from  the  mold 
they  will  look  like  small,  white  pyramids  capped 
with  pink,  or  pink  with  white.  A  custard  to  be 
served  with  this  blanc  mange  is  made  of  two  cups 
of  milk,  the  yolks  of  three  eggs,  and  half  a  cup  of 
sugar.  ^Flavor  same  as  blanc  mange. 

GRANOSE  MOLD 

Boiling  milk,  2.  cups. 

Granose  flakes,  3  cups. 

Sugar,    2.   tablespoonfuls. 

Beaten  eggs,  6. 

Stir  the  granose  flakes  into  the  boiling  milk;  then 
add  the  beaten  eggs  and  sugar.  Let  boil  two  min- 
utes, and  pour  into  molds.  Serve  with  vanilla 
sauce. 

PINEAPPLE  TAPIOCA 

Bear!    tapioca,    I    cup. 
Pineapple,  ripe,   I. 
Water,    i    quart. 
Sugar,  i  cup. 

Wash  the  tapioca,  and  put  to  cook  with  the  water 
and  sugar  in  a  double  boiler;  cook  until  cleared. 


PUDDINGS  209 

Pare  the  pineapple,  remove  the  core,  and  slice  very 
thin.  Put  a  layer  of  the  pineapple  in  a  deep  pan; 
pour  over  some  of  the  tapioca,  then  another  layer  of 
pineapple,  and  so  on  till  all  the  pineapple  and  tapi- 
oca are  used.  Serve  cold. 

BANANA  TAPIOCA 

Same  as  pineapple  tapioca,  but  use  bananas  in- 
stead of  pineapples.  Milk  may  be  substituted  for 
water,  and  two  eggs  used  if  desired. 

The  tapioca  may  be  flavored  and  colored  if  "de- 
sired. 

DATES  STUFFED  WITH  MALTED  NUTS 

Wash,  dry,  and  pit  the  desired  quantity  of  dates, 
being  careful  not  to  break  more  than  are  necessary. 
Fill  the  cavity  made  by  removing  the  pit  with  malted 
nuts,  and  press  together.  Make  an  icing  of  the 
white  of  an  egg,  eight  or  nine  tablespoonfuls  of 
powdered  sugar,  a  few  drops  of  lemon  juice,  and  one 
teaspoonful  of  corn  starch.  Dip  the  dates  in  this, 
using  a  sharp  toothpick  with  which  to  hanidle  them, 
and  place  on  an  oiled  paper  or  plate  to  dry.  Or  the 
icing  may  be  made  with  less  sugar,  and  after  they 
are  dipped,  roll  them  in  powdered  or  Victor  sugar. 

SAGO  FRUIT 

Sago,    i    cup. 
Sugar,  y2  cup.   - 
Oranges,  2. 
14 


210  VEGETARIAN    COOK    BOOK 

Wash  the  sago  through  three  waters,  and  simmer 
in  a  quart  of  water  with  the  sugar  until  transparent 
and  thoroughly  done.  Peel  and  slice  the  oranges, 
remove  the  pips,  and  add  to  the  sago.  Cook  a  few 
minutes  longer,  then  turn  into  six  or  eight  individ- 
ual glass  sauce  dishes,  and  put  away  to  cool.  Gar- 
nish with  a  little  bright  colored  jelly  or  jam. 

RICE  PATTIES 

Rice,  cooked,  2.  cups. 

Butter,  \y2  tablespoonfuls. 

Egg   whites,    well-beaten,    2 

Sugar,   i   tablespoonful. 

Nutmeg. 

Mix,  and  stir  over  the  fire  till  well  blended;  when 
cold,  form  into  patties,  roll  in  beaten  white  of  egg, 
and  then  in  bread  crumbs  moistened  with  melted 
butter.  Bake.  Serve  hot  with  sweetened  cream, 
flavored  with  nutmeg. 

LEMON  OMELET 

Corn  starch,  I  dessertspoonful. 
Cream,  J/£  cup. 
Eggs,  4. 
Butter. 

Powdered  sugar. 
Flour,  i  teaspoonful. 
Salt. 

Boiling  milk,  i  cup. 
Lemon    honey. 

Mix  the  corn  starch,  flour,  cream  and  salt.  Beat 
till  smooth;  add  the  beaten  yolks  of  the  eggs  and 


PUDDINGS 

the  boiling  milk.  Stir  in  the  whites  of  the  eggs, 
beaten  to  a  stiff  froth.  Butter  four  pudding  plates, 
pour  in  the  mixture,  and  bake  in  a  quick  oven  ten 
minutes.  Spread  lemon  honey  on  half,  fold  over, 
and  sprinkle  powdered  sugar  on  top.  Serve  hot. 

LEMON  HONEY 

White  sugar,  i  cup. 

Egg  yolks,  3. 

Butter,  i  tablespoonful. 

Lemon,  grated  rind  and  juice  of  I. 

Egg  white,  i. 

Put  the  juice,  sugar,  and  butter  in  a  double  boiler 
over  the  fire;  while  it  is  melting,  beat  the  eggs  and 
add  to  them  the  grated  rind  of  the  lemon.  Aldd 
this  to  the  sugar  and  butter,  cooking  and  stirring 
till  it  is  thick  and  clear  like  honey. 

STRAWBERRY  SOUFFLE 
Fruit. 

Fresh   strawberries,   3    quarts. 
Powdered  sugar,  iy2  cups. 
Custard. 

Egg  yolks,  4. 
Cream  or  milk,  ^  pint- 
Sugar. 
Meringue. 

Egg  whites,  4. 

Put  two  and  a  half  quarts  of  the  strawberries  and 
the  powdered  sugar  into  a  saucepan.     Put  in  oven 
and   let   it   simmer  till   sugar   is   melted.     Beat   the 
yolks    of     the    eggs    in    the     cream    or  milk,    and 


VEGETARIAN    COOK    BOOK 

sweeten  to  taste.  Set  in  double  boiler  over  the  fire, 
and  stir  till  thick.  Arrange  the  berries  without  the 
juice  in  glass  dishes,  so  that  they  will  form  a  sort  of 
wall.  Fill  the  center  with  custard  and  meringue  the 
top  with  the  whites.  Use  the  remaining  two  cups 
of  berries  to  decorate  the  meringue  with  half  or 
whole  berries.  Serve  hot  or  cold. 

PLAIN  CUSTARD 

Sugar,    24   cup- 
Eggs,  6. 
Milk,   i   quart. 
Salt. 

Beat  the  eggs  till  light,  and  stir  in  the  milk,  sugar, 
and  salt.  Bake  in  a  pudding-pan;  set  in  a  pan  of 
hot  water.  Bake  until  the  center  of  custard  is  set. 

CARAMEL  CUSTARD 

Milk,  3  cups. 

Butter,  i  t.ablespoonful. 

Water,   ^   cup. 

Sugar,  i  cup. 

Eggs,  6. 

Vanilla,  j£  teaspoonful. 

Put  the  butter  into  a  saucepan  and  set  on  the 
range.  When  melted,  stir  in  the  sugar,  and  let  cook 
until  of  a  dark  brown  color,  stirring  frequently  to 
prevent  burning.  Now  add  the  water,  which  should 
be  hot,  and  stir  until  the  caramel  (the  browned 
sugar)  is  dissolved.  Beat  up  the  eggs  and  mix  with 
the  milk;  add  this  to  the  caramel  and  flavor  with 


PUDDINGS  213 

the  vanilla.  Pour  into  custard  cups,  set  into  a  shal- 
low pan  of  water,  and  bake  till  the  custard  is  set 
in  the  middle. 

TAPIOCA   CUSTARD   (RICH) 

Tapioca,  ^  cup. 

Sugar,  %  cup. 

Salt,  l/4  teaspoonful. 

Milk,   i   quart. 

Eggs,  4. 

Flavor  to  suit. 

Wash  the  tapioca  and  put  to  cook  with  the  milk 
in  a  double  boiler;  stir  occasionally,  and  cook  till 
clear.  Beat  the  eggs  till  light;  beat  in  the  sugar, 
and  add  to  the  tapioca.  Let  cook  a  minute  and 
remove  from  the  range.  Stir  in  the  flavoring,  and 
turn  into  a  pan  of  suitable  size.  Serve  cold.  If 
desired,  the  whites  of  two  of  the  eggs  may  be  used 
as  a  meringue,  which  should  be  flavored  the  same 
as  the  custard. 

RICE   PUDDING 

Rice,  4  tabiespoonfuls. 

Sugar,    2    tabiespoonfuls. 

Seedless  raisins,  y2  cup. 

Milk,  4  cups. 

Grated   nutmeg,    *4    teaspoonful. 

Salt,   l/2   teaspoonful. 

Put  all  together  and  bake  about  two  hours.  Stir 
with  a  fork  three  or  four  times  during  first  hour  to 
prevent  sticking.  Should  it  get  too  dry,  add  a  little 
more  milk. 


214  VEGETARIAN    COOK    BOOK 

CREAM   RICE  PUDDING 

Washed  rice,  J^  cup. 
Cream,  or  milk,  3  cups. 
Eggs,  4. 

Cook  the  rice  in  the  cream  or  milk;  when  nearly 
done,  remove  from  the  range,  and  stir  in  the  yolks 
of  the  eggs.  Pour  into  a  pan,  and  set  in  another 
containing  water,  and  bake  fifteen  or  twenty  min- 
utes, or  till  the  eggs  are  cooked.  Make  a  meringue 
of  the  whites. 


SANITAS   CHOCOLATE   PUDDING 

Bread  crumbs,  2.  cups. 

Eggs,  3. 

Sanitas   chocolate,    *4    pound. 

Hot  milk,  2.  cups. 

Sugar,  y^   cup. 

Soak  bread  crumbs  in  hot  milk,  add  eggs,  sugar, 
and  chocolate.  Beat  the  eggs  and  mix  all  the  in- 
gredients thoroughly.  Put  into  a  buttered  can,  and 
steam  two  hours. 

See   note  under  "Beverages,   Sanitas   Chocolate.'* 

APPLE  NUT  PUDDING 

Apple  pulp,  2.  cups. 

Nuttolene,  y-2  pound. 

Eggs,  4, 

Sugar,  34  cup. 

Bread  crumbs,  i^  pounds. 

Cinnamon  or  nutmeg,   i   teaspoonful. 


PUDDINGS  215 

Grate  sufficient  tart  apples  to  make  two  cups; 
then  add  the  sugar,  cinnamon  or  nutmeg,  bread 
crumbs,  nuttolene,  which  has  been  put  through  a 
vegetable  grinder,  and  the  beaten  yolks  of  the  eggs. 
Beat  well  and  add  the  stiffly-beaten  whites,  put  into 
an  oiled  pudding-pan  set  in  a  pan  of  boiling  water, 
and  bake.  Serve  with  sweetened  cream  or  flavored 
sauce. 

PRUNE  TAPIOCA  PUDDING 

Tapioca,  ^  cup. 

Cold  water,  -2]/2   cups. 

Lemon  juice,   i   tablespoonful. 

Prunes,    I    cup. 

Salt,  y2  teaspoonful. 

Sugar,  y-2.  cup. 

Put  the  prunes  into  enough  water  to  cover  them, 
and  let  simmer  gently  till  they  absorb  all  the  water. 
Turn  onto  a  plate  to  cool  and  remove  stones. 
When  tapioca  has  cooked  until  clear,  put  all  the  sea- 
soning into  it,  and  put  a  layer  into  a  pudding  dish, 
then  a  layer  of  prunes,  and  so  on,  having  the  top 
layer  tapioca.  Bake  in  moderate  oven  one  hour; 
then  allow  to  partially  cool,  and  serve  with  cream. 

PRUNE   PUDDING 

Prune  pulp,  I  cup. 
Prune  meats,,  chopped  fine,  *4  CUP- 
Egg  whites,  well  beaten,  4. 
Sugar,  YI  cup. 


216  VEGETARIAN    COOK    BOOK 

Stir  the  beaten  whites  of  the  eggs  with  the  prune 
pulp,  and  add  the  chopped  prune  meats  and  sugar. 
Bake  till  lightly  browned,  and  serve  with  cream. 

BREAD  PUDDING 

Milk,  T  quart. 

Sugar,  y-2  cup. 

Stale  bread,   iy2   cups. 

Eggs,  3. 

Flavor  to  suit. 

Soak  the  bread  in  the  milk;  beat  the  yolks  and 
one  of  the  whites  of  the  eggs  with  the  sugar,  and 
flavor.  Mix  and  put  into  a  pudding  dish.  Set  into 
a  pan  of  hot  water  and  bake  until  the  custard  is 
set.  Meringue  with  the  whites. 

If  desired,  the  top  of  the  pudding  may  first  be 
marked  with  jelly,  marmalade,  or  fresh  fruit  of  some 
kind,  and  the  meringue  put  over  all. 

PRESSED   FRUIT   PUDDING 

Bread,  8  slices. 

Stewed  huckleberries,  I  quart. 

Sugar,  y2  cup. 

Trim  the  bread,  cutting  off  all  crusts,  put  four 
slices  in  the  bottom  of  a  pudding-pan,  cover  with 
half  the  berries,  which  should  have  the  juice  strained 
off,  sprinkle  over  part  of  the  sugar,  then  the  rest 
of  the  bread  and  the  remainder  of  the  berries  and 
sugar.  Pour  over  all  the  juice  that  has  been 
drained;  there  should  be  enough  to  moisten  the 
bread  thoroughly.  If  served  the  same  day,  put  an- 


PUDDINGS  217 

other  pan  on  top  of  the  pudding,  with  a  weight  in 
it,  to  press  the  pudding.  It  is  not  necessary  to 
press  the  pudding  if  not  used  the  same  day  it  is 
made.  Serve  with  sweetened  cream  or  sweet  sauce. 

SNOW  PUDDING 

Milk,  i  quart. 
Salt,    YZ  teaspoonful. 
Eggs,  whites,  5. 
Sugar,  YI   cup. 
Corn  starch,  ^  cup. 
Vaniila  to  suit. 

Set  milk,  sugar,  and  salt  in  double  boiler  over  the 
fire;  when  scalding  hot,  add  the  corn  starch  mixed 
smooth  in  a  little  cold  milk.  When  the  starch  is 
cooked,  remove  from  the  fire,  and  beat  well.  When 
cold,  stir  in  carefully  the  stifBy-beaten  whites  and 
flavor  with  vanilla.  Serve  with  vanilla  sauce. 

APPLE   PUDDING   (BAKED) 

Butter,  2  tablespoonfuls. 

Eggs,  4. 

Green  tart  apples,  grated,  6. 

Sugar,   l/2  cup. 

Lemon,  I. 

Stir  the  butter  and  sugar  to  a  cream;  stir  into  this 
the  well-beaten  yolks  of  the  eggs,  the  juice  and 
grated  rind  of  the  lemon,  and  the  grated  apples. 
Stir  in  the  beaten  whites  of  the  eggs,  flavor  with 
cinnamon  or  nutmeg,  and  bake.  Serve  cold  with 
cream. 


218  VEGETARIAN    COOK    BOOK 

PLUM  PUDDING 

Eggs,  4. 

Cream,  I  cup. 

Flour,  i£4  cups. 

Raisins,  seeded,  chopped,  ^  pound. 

Dried  cherries,  %  pound. 

Candied  orange  peel,  2  ounces. 

Sugar,  i  cup. 

Bread  crumbs  I  cnp. 

Butter,  y±  pound. 

Currants  %  pound. 

Candied  citron,  2.  ounces. 

Beat  the  eggs,  add  the  cream,  bread  crumbs,  flour, 
and  butter.  Beat  well  together,  and  mix  in  the 
sugar  and  fruit.  Mix  well,  pour  into  a  buttered  pan, 
cover,  and  steam  about  two  hours. 

CABINET   PUDDING 

Candied  citron,  J^  cup. 

Seedless  raisins,  J/£  cup. 

Currants,  y*   cup. 

Cinnamon. 

Nutmeg. 

Stale  sponge  cake,  I  quart. 

Milk,  2.  cups. 

Eggs,  2. 

Butter,   melted,    i   tablespoonful. 

Salt. 

Butter  a  pudding  mold  that  will  hold  at  least  two 
quarts.  Have  the  citron  and  raisins  chopped  fine, 
the  currants  well  washed,  and  the  cake  cut  into 
strips  about  an  inch  and  a  half  wide  and  half  an  inch 
thick;  sprinkle  some  of  the  fruit  on  the  bottom  of 


PUDDINGS  219 

the  mold,  then  slices  of  the  cake;  sprinkle  on  a  little 
cinnamon  and  nutmeg,  then  more  fruit,  then  cake, 
and  so  on  till  the  ingredients  are  all  used.  Pour 
over  this  a  custard  made  of  the  milk,  eggs,  and 
melted  butter.  Pour  this  over  the  cake  without 
cooking,  and  let  soak  one-half  hour,  then  set  into 
a  pan  of  water,  cover,  and  bake  until  the  custard  is 
set.  Serve  with  a  tart  sauce. 

CREAM  SAGO  PUDDING 

Sago,  YZ  cup. 

Sugar,   i   cup. 

Milk  or  cream,  I  quart. 

Eggs,  2. 

Lemon  flavoring. 

Wash  the  sago,  and  with  the  milk  put  into  a 
double  boiler,  and  cook  until  clear.  Beat  the  eggs 
very  light,  and  add  the  sugar  and  flavor.  Remove 
the  sago  from  the  range,  and  allow  to  cool  a  little, 
then  pour  in  the  eggs  and  sugar,  beating  all  the 
time.  Put  in  a  pudding-pan,  set  in  a  pan  of  water, 
cover,  and  bake  until  the  custard  is  set. 

STEAMED   FRUIT  PUDDING 

Tart  apple  pulp,  2  cups. 

Sugar,  i  cup. 

Eggs,  6. 

Grape  juice,   2.^/2   cups. 

Salt,  y-2   teaspoonful. 

Toasted  bread  crumbs,  4  cups. 

Seedless  raisins,   i   cup. 

Lemon  rind,  grated,   i. 

Vanilla,   i   tablespoonful. 


220  VEGETARIAN    COOK    BOOK 

Mix  all  well  together  except  the  whites  of  the 
eggs,  which  should  be  beaten  stiff  and  added  last. 
Turn  into  a  buttered  mold,  and  steam  or  boil  for 
three  hours.  Serve  with  sweetened  cream,  flavored 
with  nutmeg. 

SPONGE  PUDDING 

Milk,    2.    cups. 

Flour,  3/2   cup. 

Sugar,    YJ,  cup. 

Eggs,  4. 

Put  milk  into  a  double  boiler.  Mix  the  sugar 
and  flour  with  a  little  cold  milk;  pour  this  into  the 
scalding  milk,  and  stir  till  it  thickens^  then  stir  it 
into  the  well-beaten  yolks  of  the  eggs;  then  add  the 
whites  beaten  stiff.  Pour  the  mixture  into  buttered 
cups  or  into  a  pudding  dish.  Put  the  cup  or  dish 
into  a  pan  of  boiling  water,  place  in  the  oven,  and 
bake  twenty  minutes.  About  five  minutes  before  it 
is  done,  remove  from  the  pan  of  water,  and  finish 
baking  on  the  grate.  Serve  in  the  cups  in  which  it 
is  baked  or  on  hot  plates  if  baked  in  a  pudding  dish. 
This  should  not  be  allowed  to  stand,  but  be  served 
immediately. 

FIG   PUDDING 

Butter,   2.   tablespoonfuls. 

Corn  starch,  y2  cup. 

Flour,  3/2  cup. 

Fig  marmalade,  i1/^.  cups. 

Cream,   13/2  cups. 

Sugar,  i  cup. 

Eggs,  4. 


PUDDINGS  221 

Mix  the  butter  with  the  corn  starch  and  flour; 
mix  the  fig  marmalade  and  the  cream;  stir  in  the 
butter,  corn  starch,  and  flour  mixture,  together  with 
the  sugar  and  the  yolks  of  eggs.  Mix  well  and 
fold  in  quickly  the  well-beaten  whites.  Pour  into  a 
buttered  pudding-pan  and  steam  one  and  one-half 
hours. 

DATE  PUDDING 

Make  same  as  fig  pudding,  using  date  marmalade. 

ADELAIDE  PUDDING 

Eggs,  6. 

Water,  2.  cups. 

Lemon  extract,   I  teaspoonful. 

Salt,  i  teaspoonful. 

Corn  starch,  I  cup. 

Sugar,  i*4  cups. 

Lemon,  grated  rind  and  juice,   i. 

Flour,  \y2  cups. 

Over  the  beaten  yolks  pour  a  syrup  made  by  boil- 
ing the  sugar  in  the  water.  Add  lemon  rind  and 
juice,  lemon  extract,  and  salt.  Beat  up  well,  and 
mix  in  slowly  the  flour  and  corn  starch.  Fold  in  the 
beaten  whites  of  the  eggs,  pour  into  a  greased  pud- 
ding dish,  and  steam  one  and  one-half  hours. 

CEREAL  PUDDING 
Milk,  4  cups. 
Eggs,  4. 
Sugar,  y-2  cup. 

Cream  of  maize,  or  cerealine,  2.  cups. 
Lemon,  grated  rind  and  juice,  I. 


222  VEGETARIAN    COOK    BOOK 

Heat  milk  to  boiling  and  stir  in  cream  of  maize 
or  cerealine.  Set  in  double  boiler  and  cook  half  an 
hour.  Remove  from  range  and  stir  in  the  yolks  and 
sugar.  Flavor  with  grated  rind  and  juice  of  lemon. 
Pour  in  a  shallow  pan,  and  set  within  another  con- 
taining water,  and  bake  till  the  custard  sets.  Mer- 
ingue with  the  whites. 


PIES 


PASTRY  DOUGH  FOR  PIES 

Flour,  i  pint. 

Butter,   3  tablespoonfuls,  rounding  full, 
or,  Olive  oil,  ^  cup. 

Salt,  i  teaspoonful. 

Cold  water,  6  tablespoonfuls. 

Chop  the  butter  in  the  flour,  add  the  water  and 
salt,  and  without  mixing  turn  upon  the  board.  Roll 
out  and  double  over  three  times.  Then  roll 
out  again  and  double.  Continue  this  till  the  crust 
is  smooth;  then  roll  out  very  thin  and  roll  as  for  jelly 
cake.  Cut  into  two  pieces,  stand  each  piece  on  end, 
and  roll  out  one  for  the  top  and  the  other  for  the 
bottom  crust. 

PUMPKIN  FOR  PIES 

Wash  the  pumpkin,  but  do  not  peel;  remove  the 
seeds,  cut  up,  cook  and  put  through  a  colander. 
The  pumpkin  is  much  sweeter  cooked  this  way  than 
when  the  peel  is  removed  before  cooking. 

PUMPKIN    PIES 

Mashed   pumpkin,    i    cup. 
Molasses,  y^  cup. 
Sugar,  y^  cup. 
Salt,  i  teaspoonful. 
Flour,   i   tablespoonful. 
Eggs,  2. 

Cinnamon,   i  teaspoonful. 
Milk,  i  cup. 

Mix  all  together  thoroughly,  adding  the  milk  last. 
15  (225) 


226  VEGETARIAN    COOK    BOOK 

PUMPKIN   PIES   WITHOUT   EGGS 

Mashed  pumpkin,    I    cup. 
Flour,  i  tablespoonful. 
Sugar,  y2  cup. 
Nutmeg,  a  dash. 

Mix  together,  and  when  smooth,  add 
Sweet  cream,  I  cup. 


SANITAS  CHOCOLATE  CUSTARD  PIE  NO.  i 

Milk,  i  quart. 

Sugar,  i  cup. 

Eggs,  6. 

Chocolate,  54  pound. 

Water,  2  cups. 

Vanilla,  2  teaspoonfuls. 

Save  the  whites  of  three  of  the  eggs  for  meringue; 
beat  together  the  remainder  of  the  eggs,  sugar,  and 
vanilla;  dissolve  the  chocolate  in  the  water  and  boil 
for  three  minutes.  When  nearly  cold,  add  to  the 
eggs  and  sugar.  Put  in  pan  lined  with  good  pastry 
and  bake;  makes  two  large  or  three  small  pies. 


SANITAS  CHOCOLATE  CUSTARD  PIE  NO.  2 

Make  an  ordinary  custard  pie,  flavor  with  vanilla; 
put  the  grated  chocolate  into  a  basin  on  the  side 
of  the  range,  where  it  will  melt,  but  not  burn. 
When  melted,  beat  into  it  one  egg  and  sugar  to 
suit  the  taste.  Spread  on  top  of  the  pie. 


PIES  227 

HYGIENIC  MINCE  MEAT 
(For  Six   Pies) 

Chopped  apples,  medium  size,   14. 

Chopped  walnuts,  I  cup. 

Chopped  blanched  almonds,  y^  cup. 

Chopped  figs,  y2  cup. 

Chopped  citron,  y$  cup. 

Seeded  raisins,  i  cup. 

Seedless  raisins  or  currants,  I  cup. 

Caramel-cereal  coffee,  i  cup. 

Fruit  juice  or  jelly,  i  cup. 

Lemons,  juice  of,  4. 

Salt,  i  tablespoonful. 

Sugar  and  spice  to  taste. 

MINCE  PIE 

Minced  apples,  4  cups. 
Prune  juice,  I  cup. 
Sugar,  i  cup. 
Molasses,  i   cup. 
Butter,  2.  tablespoonfuls. 
Minced  protose,  3  cups. 
Seedless  raisins,  2.  cups. 
Lemon,  grated  rind  and  juice,  I. 

Stew    all    together    until   thick    enough   for   filling. 
Flavor  with 

Salt,   i   teaspoonful. 

Cinnamon. 

Nutmeg. 


228  VEGETARIAN    COOK    BOOK 

BAKER'S  CUSTARD  PIE 

Sugar,  3  tablespoonfuls. 

Eggs,  3. 

Vanilla,  I  teaspoonful. 

Salt  to  taste. 

Flour,  i  tablespoonful. 

Milk,  2  cups. 

Grated  nutmeg. 

Beat  the  yolks  of  the  eggs  to  a  cream,  stir  the 
flour  thoroughly  into  the  sugar,  and  add  to  the  eggs. 
Then  put  in  the  vanilla,  nutmeg,  and  salt;  then  add 
well-beaten  whites.  Mix  well  and  add  by  degrees 
the  milk  that  has  been  scalded  and  cooled  (but  not 
boiled),  and  turn  all  into  a  deep  pie-pan,  lined  with 
rich  paste.  Bake  from  twenty-five  to  thirty  minutes. 

LEMON  PIE  (SUPERIOR) 

Lemons,  3. 

Water,  3  cups. 

Corn  starch,  2  tablespoonfuls. 

Butter,    i    tablespoonful. 

Sugar,  23/2  cups. 

Eggs,  3. 

Flour,  4  tablespoonfuls. 

Put  the  water  and  butter  into  a  double  boiler  and 
set  on  the  range.  Mix  the  sugar,  flour,  and  corn  starch 
together;  grate  in  the  lemon  rind,  add  the  juice  and 
beaten  yolks  of  the  eggs.  When  the  water  in  the 
boiler  is  scalding  hot,  stir  in  the  mixture,  and  cook 


PIES  229 

till  of  the  consistency  of  cold  honey,  stirring  now 
and  then  to  ensure  even  cooking.  Remove  from  the 
fire;  when  cool,  pour  into  deep  pie  tins,  lined  with 
good  pastry.  When  done,  meringue  with  the  whites 
of  the  eggs. 

COCOANUT  PIE 

Desiccated  Cocoanut,  y*  cup. 

Eggs,  2. 

Butter,  size  of  an  egg. 

Milk,   i   cup. 

Sugar,  i  small  cup. 

Soak  the  cocoanut  in  the  milk,  add  the  beaten 
egg,  sugar,  and  butter  melted.  Line  a  pie-pan  with 
rich  pastry,  put  in  the  filling,  and  bake.  The  white 
of  one  of  the  eggs  may  be  used  as  a  meringue,  if 
desired. 


WASHINGTON  CREAM   PIE 

Crust: 
Eggs,  6. 

Vanilla,   I   teaspoonful. 
Flour,  i  rounded  cup. 
Sugar,   i   cup. 
Lemon  juice,  2  teaspoonfuls. 

Beat  the  yolks  of  the  eggs  till  very  thick;  add  the 
sugar,  vanilla,  and  lemon  juice.  Beat  the  whites 
of  the  eggs  very  stiff,  fold  half  the  whites  into  the 


230  VEGETARIAN    COOK    BOOK 

yolk  and  sugar,  then  half  the  flour,  then  the  re- 
mainder of  the  whites  and  the  rest  of  the  flour. 
Divide  this  batter  into  two  pie-pans  and  bake. 
When  cold,  split  each  cake  and  put  in  the  filling. 

Filling: 

Milk,  2,  cups. 

Eggs,  2. 

Flour,  */2  cup. 

Butter,  2  tablespoonfuls. 

Sugar,    i    cup. 

Vanilla,  1^2  teaspoonfuls. 

Put  three-fourths  of  the  milk  into  a  double  boiler, 
together  with  the  milk,  and  set  on  the  range.  Beat 
the  eggs  very  light;  add  the  sugar,  flour,  and  the 
remainder  of  the  milk.  Beat  till  perfectly  smooth, 
and  when  the  milk  in  the  boiler  is  scalding  hot,  stir 
in  the  mixture.  Beat  till  smooth,  and  cook  thor- 
oughly; when  cool,  add  the  vanilla.  If  made  a  day 
or  two  before  serving,  and  kept  on  ice,  the  quality 
of  these  pies  is  greatly  improved. 


PRUNE  PIE 

Prune,   marmalade,    I   pint. 
Egg,  i. 
Lemon,    i. 
Sugar,  y^  cup. 

To  the  marmalade  add  the  grated  rind  and  juice 
of  the  lemon,  sugar,  and  beaten  yolk  of  egg;  put 
into  a  pie-pan  lined  with  good  paste  and  bake  till 


PIES  231 

the  crust  is  done;  remove  from  oven  and  meringue 
with  the  white  of  the  egg. 

APPLE  PIE 

Line  a  pie-pan  with  rich  paste,  sprinkle  over  the 
bottom  a  little  flour  and  sugar.  Fill  with  apples 
cut  in  thin  slices.  The  pan  should  be  slightly 
rounding  full.  Sprinkle  a  little  flour  and  sugar,  ac- 
cording to  the  tartness  of  the  fruit.  Add  two  table- 
spoonfuls  of  water,  and  a  few  small  pieces  of  butter. 
Moisten  the  edge  of  the  paste  and  put  on  the  upper 
crust,  press  down  the  edges,  trim,  make  several  per- 
forations in  the  top  to  allow  the  steam  to  escape, 
brush  the  crust  with  a  little  milk,  and  bake  about 
forty-five  minutes. 

RHUBARB  PIE 

Pie  paste. 

Rhubarb,  4  cups. 

Sugar,   i  large  cup. 

Nutmeg. 

Salt.       . 

Flour. 

Line  a  pie  plate  with  paste  rolled  a  little  thicker 
than  a  dollar.  Strip  the  skin  off  the  rhubarb  and 
cut  the  stalk  into  half-inch  lengths.  Fill  the  plate 
an  inch  deep,  and  to  a  quart  of  rhubarb  add  a  large 
cup  of  sugar.  Sprinkle  a  pinch  of  salt,  and  a  grat- 
ing of  nutmeg  on  top,  with  a  little  flour.  Cover 


232  VEGETARIAN    COOK    BOOK 

with  a  rich  crust  and  bake  in  a  quick  oven  until  the 
pie  loosens  from  the  dish. 

BLUEBERRY  PIE 

Line  a  pie-pan  with  pie  paste.  Put  in  the  berries 
half  an  inch  deep,  and  to  one  quart  of  berries  put 
a  teacup  of  brown  sugar;  sift  a  teaspoonful  of  flour 
over,  a  pinch  of  salt,  and  a  little  grated  nutmeg. 
Cover  with  the  top  crust,  pressing  down  the  edges 
tightly.  Trim  and  bake  in  a  good  oven  forty-five 
minutes.  This  pie  is  the  typical  berry  pie. 


CAKE 


FROSTING 

Egg  white,  beaten  stiff,  i. 
Corn  starch,  I  teaspoonful. 
Powdered  sugar,  9  tablespoonfuls. 
Lemon  or  orange  juice,  i  teaspoonful. 
Mix  and  beat  together. 

SUNSHINE  CAKE 

Egg  whites,  6. 
Egg  yolks,  3. 
Sugar,  granulated,  i  cup. 
Flour,  i  scant  cup. 
Lemon  juice,  2  teaspoonfuls. 

Mix  and  bake  as  for  Favorite  Sponge  Cake, 
flavor  with 

Grated  rind  of  lemon. 
Juice  of  y-2  orange. 

ORANGE  CAKE 

If  boiled  icing  flavored  with  orange  is  used,  the 
result  will  be  orange  cake. 

ANGEL  CAKE 

Flour,  i  cup  sifted  5  times. 

Lemon  juice,  2  teaspoonfuls. 

Powdered  sugar,  sifted,  i  cup. 

Egg  whites,  n  beaten  to  stiff  froth. 

Vanilla,  2  teaspoonfuls. 

Stir  the  sugar  into  the  whites  very  lightly  and 
carefully,  adding  the  vanilla,  after  which  add  the 
flour,  stirring  quickly  and  lightly.  Pour  into  a 

(235) 


236  VEGETARIAN    COOK    BOOK 

bright,  clean  cake  dish,  which  should  not  be  buttered 
or  lined.  Bake  at  once  in  a  moderate  oven  about 
forty  minutes.  Test  it  with  a  broom  splint.  When 
done,  let  it  remain  in  the  cake  tin,  turning  it  upside 
down,  with  the  sides  resting  on  two  saucers,  so  that 
a  current  of  air  will  pass  over  and  under  it. 

SPONGE  SHEET 

Use  and  make  the  ingredients  the  same  as  for 
Simple  Sponge  Cake,  but  bake  in  a  sheet.  Before 
baking,  sprinkle  a  generous  quantity  of  the  follow- 
ing mixture  on  top: — 

Mix  an  equal  quantity  of  granulated  sugar  and 
chopped  almonds  and  add  a  small  pinch  of  ground 
cinnamon.  This  produces  a  delicious  crust.  Bake 
in  a  buttered  and  floured  pan,  and  remove  from  the 
pan  as  soon  as  done. 

SIMPLE  SPONGE  CAKE 

Eggs,  6. 

Sifted  granulated  sugar,  I  cup. 

Flour,  i  scant  cup. 

To  the  eggs  add  sugar,  and  beat  with  a  wire  egg 
beater  till  the  mixture  is  thick  and  light  colored. 
Then  add  the  flour,  folding  it  in  gently.  Drop  by 
the  spoonful  in  an  unbuttered  pan,  and  bake  in  a 
moderate  oven.  When  done,  invert  the  pan,  letting 
it  rest  on  cups  till  the  cake  is  cool,  when  it  can 
easily  be  taken  out.  Thus  suspended  from  the  bot- 
tom of  the  pan,  the  cake  is  stretched  by  its  own 
weight,  which  makes  it  lighter  and  more  elastic  than 


CAKE  237 

if  left  to  fall  by  its  weight  in  cooling.     The  quantity 
given  will  make  a  small  loaf  cake,  or  two  layers. 

FAVORITE  SPONGE  CAKE 

Eggs,  6. 

Granulated  sugar,  i  cup. 

Flour,   i   scant  cup. 

Lemon  juice,  2  teaspoonfuls. 
Sift  the  flour  and  sugar  four  or  five  times.  Beat 
the  whites  of  the  egg  to  a  stiff  froth,  adding  the 
lemon  juice.  When  half  beaten,  fold  in  carefully  in 
regular  order  the  sugar,  well-beaten  yolks  of  eggs, 
and  the  flour.  Bake  in  a  moderate  oven. 

NUT  SPONGE  CAKE 

Eggs,  7. 

Water,  ^  CUP- 

Lemon   extract,    y$    teaspoonful. 

Ground  English  walnut,  ^  CUP- 

Sugar,  ij4  cups. 

Vanilla,  i  teaspoonful. 

Flour,  i  rounded  cup. 

Beat  the  yolks  of  the  eggs,  till  thick;  boil  sugar 
in  water  till  it  spins  a  thread.  Pour  this  into  the 
yolks,  beating  all  the  time  till  cool.  Add  the  vanilla 
and  lemon  extract;  mix  flour  with  walnuts;  mix  all 
together,  and  lastly  stir  in  the  stifHy-beaten  whites. 
Bake  in  tins  lined  with  greased  paper. 

MARGUERITES 

Egg  white,   i,  partly  beaten. 
Sugar,  2  tablespoonfuls. 
Chopped  walnuts,  y2  cup. 


238  VEGETARIAN    COOK    BOOK 

Stir  together  and  spread  on  crackers,  one  inch 
wide  by  three  or.  four  inches  long.  Bake  a  light 
brown. 

SPONGE  JELLY  CAKE 

Eggs,   5- 
Lemons,  I. 
Sugar,  i  cup. 
Flour,  i  cup. 

Beat  the  yolks  till  very  thick,  add  sugar  gradually, 
then  the  grated  rind  and  two  tablespoonfuls  of 
lemon  juice.  Fold  in  one-half  of  the  whites  of  the 
eggs,  beaten  very  stiff,  then  one-half  of  the  flour, 
the  other  half  of  the  whites,  lastly  the  remainder 
of  the  flour.  Bake  in  a  large  dripping-pan  fifteen 
minutes.  Turn  onto  a  cloth,  trim  the  edges,  spread 
the  jelly,  and  roll  up.  Wrap  in  the  cloth  and  set 
aside  to  cool. 

ALMOND  MACAROONS 

Egg  whites,  5. 

Rind  of  i  lemon. 

Almond  meal,  i  scant  cup. 

Sugar,  2  cups. 

^lour,   i  cup. 

Beat  eggs  stiff,  add  sugar,  and  beat  very  stiff;  add 
lemon  rind  grated;  mix  and  add  flour  and  almond 
meal.  Drop  on  oiled  pans  in  pieces  the  size  of  a 
walnut,  allowing  plenty  of  room  between  each. 
Smooth  with  a  knife  dipped  in  water.  Bake  a  light 
brown. 


NUT  BUTTER 


NUT  BUTTER 

Nut  butter  can  be  easily  made  in  the  home,  but 
nearly  all  the  prepared  nut  foods  on  sale  require  ex- 
pensive machinery  and  a  steam  plant  to  produce, 
hence  can  not  be  made  in  the  home. 

Peanuts  and  almonds  are  the  nuts  most  suitable 
for  making  nut  butter.  The  other  varieties  are  dif- 
ficult to  blanch  and  do  not  make  good  butter.  The 
best  variety  of  peanuts  for  making  nut  butter  is  the 
Spanish  shelled.  They  are  the  most  easily  blanched. 
Removing  the  skins  from  the  nuts  after  they  are 
shelled  is  called  blanching.  Peanuts  can  not  be 
blanched  unless  they  have  been  thoroughly  heated. 

To  properly  cook  peanuts  is  the  essential  thing 
to  produce  a  healthful,  palatable  nut  butter.  This 
can  be  accomplished  if  care  is  exercised.  There  are 
three  ways  of  cooking  them :  namely,  baking  or  roast- 
ing, boiling,  and  steaming.  The  baking  process  is  the 
easiest  way,  but  care  should  be  used  not  to  scorch 
them.  Scorched  or  burnt  peanuts  are  unfit  to  use 
in  any  form. 

PROCESS  NO.  i 

Put  a  layer  of  peanuts  about  one-half  inch  deep 
in  a  dripping-pan  and  place  on  perforated  shelf  in 
a  moderate  oven.  Allow  them  to  bake  slowly  for 
about  one  hour.  Cook  them  until  they  are  a  light 
brown  or  straw  color.  Shake  the  pan  or  stir  the 
peanuts  every  few  minutes.  When  the  kernels  be- 
16  (241) 


VEGETARIAN    COOK    BOOK 

gin  to  crack  and  pop  they  brown  very  quickly  and 
should  be  watched  closely. 

A  splendid  way  to  cook  them  is  to  fill  a  tight- 
covered  dish  about  two-thirds  full,  place  in  the  oven, 
and  shake  occasionally.  When  cooked  this  way, 
they  are  not  so  liable  to  burn,  and  they  retain  their 
flavor  better.  When  they  have  cooked  sufficiently, 
spread  out  at  once.  When  they  have  become  quite 
cool,  blanch  as  follows :  This  can  be  done  by  rubbing 
them  in  the  hands,  or  what  is  better,  a  coarse  bag,  or 
take  a  piece  of  cloth  and  fold  the  ends  together,  form- 
ing a  bag.  Another  good  device  is  a  screen  made  of 
coarse  wire.  Rub  them  until  the  skins  are  loose. 
The  chaff  can  be  removed  by  using  a  fan  or  by 
pouring  them  from  one  dish  to  another  where  the 
wind  is  blowing.  Look  them  over  carefully,  remov- 
ing defective  nuts  and  foreign  substances. 

The  next  step  is  to  grind  them.  The  most  practi- 
cal family  mill  we  know  of  for  grinding  nuts,  etc., 
is  the  Quaker  City  Mill  (see  cut  and  description  of 
same  in  this  book). 

Always  grind  freshly  cooked  nuts,  as  they  do  not 
make  good  butter  when  left  a  day  or  two  after  being 
cooked. 

PROCESS  NO.  2 

Thoroughly  heat  the  nuts  in  an  oven,  but  do  not 
let  them  brown.  Allow  them  to  cool,  then  blanch 
as  described  in  process  No.  I.  Boil  them  from  three 
to  four  hours,  until  they  are  tender.  Drain,  spread 


NUT     BUTTER  243 

out  on  tins,  and  thoroughly  dry  them;  then  grind 
them  through  the  mill. 

PROCESS  NO.  3 

Heat  and  blanch  the  same  as  for  No.  2..  Grind 
them  through  a  meat  chopper  or  the  nut  butter  mill 
loosely  adjusted.  Then  cook  them  in  a  steam  cooker 
about  four  hours.  When  tender,  drain,  spread  on 
tins,  and  thoroughly  dry  them.  Then  run  them 
through  the  mill  tightly  adjusted. 

SALTED  NUT  BUTTER 

Prepare  nuts  as  described  in  process  No.  I. 
Sprinkle  salt  on  the  kernels  when  grinding.  It  is 
much  more  preferable  to  grind  the  salt  in  with  the 
nuts  than  to  mix  it  in  the  butter. 

ALMOND  BUTTER 

Almond  butter  is  more  diffcult  to  make  than  pea- 
nut butter,  on  account  of  the  difficulty  in  removing 
the  skins.  Dry  heat  does  not  loosen  the  skins  as  it 
does  the  peanut.  To  blanch  almonds,  soak  them  in 
boiling  water  from  two  to  five  minutes;  then  the 
skins  become  loose  and  can  be  pinched  off  by  press- 
ing on  the  nut  with  the  thumb  and  finger;  the  skins 
will  crack  and  the  kernel  pop  out.  Dry  them  in  a 
slow  oven  until  they  become  thoroughly  dry  and 
crisp,  taking  care  not  to  burn  them.  Then  grind 
them  through  a  loosely  adjusted  mill.  Place  on 


244  VEGETARIAN    COOK    BOOK 

tins  or  on  a  cloth  stretched  over  the  stove  until  per- 
fectly dry.  Then  grind  then  in  the  nut  butter  mill 
tightly  adjusted. 

This   makes   excellent  butter   if  the   almonds  are 
first-class  and  _sweet. 


BRAZIL  NUT  BUTTER 

Remove  the  brown,  woody  skins  with  a  sharp 
knife  and  put  the  nuts  through  the  mill.  They  may 
have  to  be  broken  up  before  they  can  be  ground.  This 
butter  is  very  good,  but  somewhat  expensive.  It  is 
cheaper  to  buy  the  nuts  already  shelled. 


PEANUT  MEAL 

Heat  the  peanuts  sufficiently  to  remove  the  skins, 
but  do  not  brown  them.  Blanch  and  look  over. 
Boil  or  steam  them  until  tender,  taking  care  to  have 
them  quite  dry  when  done.  Drain  off  all  the  water 
possible  and  put  them  through  a  colander.  Put  on 
tins  suspended  over  the  stove,  or  in  a  slow  oven, 
with  the  door  open,  taking  care  not  to  brown  them. 
When  prefectly  dry  and  hard,  grind  through  the 
mill  loosely  adjusted.  If  it  is  not  fine  enough, 
spread  out  to  dry  some  more,  pass  through  the  mill 
again  more  tightly  adjusted,  but  if  the  mill  is  too 
tight,  it  will  grind  it  into  butter.  A  good  plan  is 
to  rub  it  through  a  flour  sieve. 


NUT     BUTTER  245 

NUT  BUTTER  FOR  THE  TABLE 
Put  one-half  the  amount  of  butter  required  for 
the  meal  into  a  bowl  and  dilute  with  an  equal  quan- 
tity of  water,  adding  a  little  of  the  water  at  a  time, 
beating  it  thoroughly  with  a  fork  until  it  is  smooth 
and  light.  Enough  water  should  be  used  to  make  it 
the  proper  consistency  to  spread  nicely.  An  egg 
beater  or  wire  potato  masher  is  an  excellent  utensil 
for  mixing.  A  little  salt  can  be  added  if  desired. 
Nut  butter  when  mixed -with  water  does  not  keep  but 
a  few  hours. 

PEANUT  CREAM 

Cook  the  peanuts  until  they  just  begin  to  turn 
brown.  Then  make  into  butter,  ground  as  fine  as 
possible.  Emulsify  with  water  until  it  is  the  con- 
sistency of  milk.  Then  put  in  double  boiler  and 
cook  until  it  has  become  as  thick  as  ordinary  cream. 
A  little  salt  can  be  added  if  desired  Serve  it  hot 
or  cold  as  preferred.  It  can  be  made  into  milk  by 
adding  a  little  water. 


VEGETARIAN  DIRECTORY 


VEGETARIAN    RESTAURANTS   AND    CAFES 

VEGETARIAN  CAFE,  755  Market  Street,  San  Francisco,  Cal. 

VEGETARIAN  RESTAURANT,  44  San  Pablo  Avenue,  Oakland,  Cal. 

VEGETARIAN   RESTAURANT,  317  West  Third   Street,  Los  An- 
geles, Cal. 

GOOD  HEALTH  RESTAURANT,  616  Third  Street,  Seattle,  Wash. 

VEGETARIAN  RESTAURANT,  283  Pitt  Street,  Sydney,  N.  S.  W. 

VEGETARIAN  RESTAURANT,  54  Farrar  Street,  Detroit,  Mich. 

VEGETARIAN  RESTAURANT,  607  Locust  Street,  Des  Moines,  la. 

HYGEIA  DINING  ROOMS,  Fifty-eighth  Street  and  Drexel  Ave- 
nue, Chicago,  111. 

VEGETARIAN  RESTAURANT,  145  South  Thirteenth  Street,  Lin- 
coln, Neb. 

VEGETARIAN     RESTAURANT,    Lovstrode    8,     Copenhagen,     K., 
Denmark. 

VEGETARIAN  CAFE,  1543  Glenarm  Street,  Denver,  Colo. 

VEGETARIAN    CAFE,    322^    North    Tejon     Street,     Colorado 
Springs,  Colo. 

THE  HYGEIA,  Washington  Avenue,  Battle   Creek,  Mich. 

HYGIENIC  CAFE,  1017  Walnut  Street,  Philadelphia,  Pa. 

VEGETARIAN  RESTAURANT,  170  South  Howard  Street,  Spokane, 
Wash. 

HYGIENIC  RESTAURANT,  Sheridan,  Wyo. 

HYGIENIC  CAFE,  164  Wisconsin  Street,  Milwaukee,  Wis. 

HYGIENIC  CAFE,  426  State  Street,  Madison,  Wis.     • 

PURE  FOOD  CAFE,  410  East  Twelfth  Street,  Kansas  City,  Mo. 

NORTH  MICHIGAN  TRACT  SOCIETY,  Petoskey,  Mich. 

VEGETARIAN   RESTAURANT,   Corner   Church   and  Vine   Street, 
Nashville,  Tenn. 

VEGETARIAN    RESTAURANT,    105    East    Third    Street,    James- 
town, N.  Y. 

THE  LAUREL,  u  West  Eighteenth  Street,  New  York  City. 

HEALTH  RESTAURANT,  391  Sixth  Avenue,  New  York  City. 

HYGIENIC  DINING  ROOMS,   1209  G  Street,   N.   W.  Washing- 
ton, D.  C. 

RESTAURANT,   307   Madison   Street,   Fairmont,   W.  Va. 

THE  PURE  FOOD  CAFE,  13  South  Main  Street,  Salt  Lake  City, 
Utah. 

(249) 


DIRECTORY  OF  SANITARIUMS 


BATTLE  CREEK  SANITARIUM,  Battle  Creek,  Mich. 

CHICAGO  SANITARIUM,  28  Thirty-third  Place,  Chicago,  111. 

PACIFIC  UNION  MEDICAL  MISSIONARY  AND  BENEVOLENT  ASSO- 
CIATION, Room  203,  Parrott  Building,  825  Market  Street, 
San  Francisco,  Cal. 

ST.  HELENA  SANITARIUM,  Sanitarium,  Napa  County,  Cal. 

SAN  FRANCISCO  BRANCH  SANITARIUM,  1436  Market  Street, 
San  Francisco,  Cal. 

SACRAMENTO  TREATMENT  ROOMS,  719^2  K  Street,  Sacramento, 
Cal. 

EUREKA  BRANCH  SANITARIUM,  Corner  Third  and  J  Streets, 
Eureka,  Cal. 

SAN  FRANCISCO  HYDRIATIC  DISPENSARY,  916  Laguna  Street, 
San  Francisco,  Cal. 

PORTLAND  SANITARIUM,  West  Avenue,  Mt.  Tabor,  Ore. 

VANCOUVER  TREATMENT  ROOMS,  338  Columbia  Street,  Van- 
couver, B.  C. 

VICTORIA  TREATMENT  ROOMS,  Viqtoria,  B.  C. 

PASADENA  SANITARIUM,  317  West  Third  Street,  Los  Angeles, 
Cal. 

ARIZONA  SANITARIUM,  Phoenix,  Ariz. 

SPOKANE  SANITARIUM,  Spokane,  Wash. 

COLLEGE  PLACE  TREATMENT  ROOMS,  College  Place,  Wash. 

SAN  DIEGO  TREATMENT  ROOMS,  Sefton  Block,  San  Diego,  Cal. 

TACOMA  SANITARIUM,  1016  Tacoma  Avenue,  Tacoma,  Wash. 

SEATTLE  SANITARIUM,  612  Third  Avenue,   Seattle,  Wash. 

WHATCOM  SANITARIUM,  1016  Elk  Street,  Whatcom,  Wash. 

COLORADO  SANITARIUM,  Boulder,  Colo. 

IOWA  SANITARIUM,  603  East  Twelfth  Street,  Des  Moines,  la. 

(250) 


DIRECTORY   OF   SANITARIUMS  251 

NEBRASKA  SANITARIUM,  College  View,  Neb. 

NEW  ENGLAND  SANITARIUM,  Melrose,  Mass. 

SOUTHERN  SANITARIUM,  Graysville,  Tenn. 

KEENE  SANITARIUM,  Keene,  Tex. 

PHILADELPHIA   SANITARIUM,    1809   Wallace    Street,    Philaddk- 

phia,  Pa. 

MADISON  SANITARIUM,  R.  F.  D.  No.  4,  Madison,  Wis. 
DETROIT  SANITARIUM,  54  Farrar  Street,  Detroit,  Mich. 
JACKSON  SANITARIUM,  106  First  Street,  Jackson,  Mich. 
BUFFALO  SANITARIUM,  922  Niagara  Street,  Buffalo,  N.  Y. 
THE  TRI-CITY  SANITARIUM,  1213  Fifteenth  Street,  Moline,  III. 
PEORIA  SANITARIUM,  203  Third  Avenue,  Peoria,  111. 
LITTLE  ROCK  SANITARIUM,  1623  Broadway,  Little  Rock,  Ark. 
NASHVILLE  SANITARIUM  ASSOCIATION,  Nashville,  Tenn. 
PIEDMONT  VALLEY  SANITARIUM,  Hildebran,  N.  C. 
ST.  Louis  SANITARIUM,  Fifty-fifth  Street  and  Cabanne  Are- 

nue,  St.  Louis,  Mo. 

KNOWLTON  SANITARIUM,  Knowlton,  Quebec. 
NEWFOUNDLAND    SANITARIUM,    282    Duckworth    Street,     St. 

Johns,  Newfoundland. 

CATERHAM  SANITARIUM,  Caterham,  Surrey,  England. 
LEICESTER  SANITARIUM,  80  Regent  Street,  Leicester,  England. 
BELFAST  SANITARIUM,  39  Antrim  Road,  Belfast,  Ireland. 
FRIEDENSAU    SANITARIUM,    Friedensau,    Post    Grabow,    Ber. 

Magdebure,  Germany. 

INSTITUT  SANITAIRE,  Weiherweg  48,   Basle,   Switzerland. 
NORWEGIAN   PHILANTHROPIC   SOCIETY,  Akersgaden   74,   Chris- 

tiania,  Norway. 

SKODSBORG  SANATORIUM,  Skodsborg,  Denmark. 
FRYDENSTRANDS  SANITARIUM,  Frederikshavn,  Denmark. 
OREBRO  HEALTH  HOME,  Klostergaten  33,  Orebro,  Sweden. 
CAPE  SANITARIUM,  Plumstead,  Cape  Colony,  South  Africa. 
SYDNEY  SANITARIUM,  Wahroonga,  N.  S.  W.,  Australia. 
AVONDALE  HEALTH  RETREAT,  Cooranbong,  N.  S.  W.,  Australia. 


252  VEGETARIAN    COOK    BOOK 

CHRISTCHURCH  SANITARIUM,  Papanui,  Christchurch,  New 
Zealand. 

SAMOA  SANITARIUM,  Apia,  Samoa. 

GUADALAJARA  SANITARIUM,  Guadalajara,  Mexico. 

CALCUTTA  SANITARIUM,  51   Park  Street,  Calcutta,  India. 

JAPANESE  SANITARIUM,  42  Yamamoto-dori,  Nichome,  Kobe, 
Japan. 

WASHINGTON  SANITARIUM,  222  North  Capitol  Street,  Wash- 
ington, D.  C. 


DIRECTORY  OF  SANITARIUM    FOOD 
FACTORIES 

BATTLE   CREEK    SANITARIUM    FOOD    COMPANY,    Battle    Creek, 

Mich. 

SANITARIUM  FOOD  COMPANY,  Sanitarium,  Cal. 
PORTLAND   SANITARIUM    FOOD   COMPANY,   West   Avenue,   Mt. 

Tabor,  Ore. 

COLORADO  SANITARIUM  FOOD  COMPANY,  Boulder,  Colo. 
SANITARIUM    FOOD    COMPANY,   228   Clarence    Street,    Sydney, 

N.  S.  W.,  Australia. 
UNION  COLLEGE  BAKERY,  College  View,  Neb. 


INDEX 


BAKERY  AND  BREAKFAST  DISHES 

Baked  Corn  Pie 198 

Boston  Brown  Bread 201 

Corn  Gems 196 

Corn  Bread 199, 200 

Gems ,  196, 197 

Granose  Puffs 197 

Griddle  Cakes 198 

Georgia  Pones 201 

Hoe  Cake 199 

Popovers 198 

Vegetarian  Hot  Cakes 197 

BEVERAGES 

Apollinaris  Lemonade 176 

Caramel-Cereal 173 

Chocolate 173 

Fruit  Nectar 173 

Fruit  Cups 175 

Lemonade .        ....  175 

Mint  Julep 174 

Orangeade 176 

Pineapple  Lemonade 4   .   .  176 

Strawberry  Sherbet 174 

CAKE 

Angel 235 

Almond  Macaroons 238 

Frosting 235 

Marguerites •  • 237 

Orange    235 

Sunshine 235 

Sponge  Sheet  236 

(253) 


254  VEGETARIAN    COOK    BOOK 

CAK  E —  Continued 

Sponge,  Simple 236 

Sponge,  Favorite .  237 

Sponge,  Nut 237 

Sponge,  Jelly 238 

CMREALS 

Cracked  Wheat 180 

Corn  Meal  Mush 183 

Farina 181 

Graham  Porridge 183 

Graham  Porridge  with  Dates 184 

Gluten — Granola  Mush 184 

Oatmeal 180 

Pearl  Wheat 181 

Pearl  Barley 181 

Rolled  Oats 180 

Rice 182 

Rice,  with  Raisins 183 

Rice,  Browned 183 

EGGS 

A  la  Mode 166 

Baked  in  Tomato  Cases 168 

Curdled 166 

Cream  Shirred  . 167 

Floated 167 

Jellied 167 

Mumbled 168 

Omelet  Souffle 163 

Omelet,  Plain 164 

Omelet,  Protose 164 

Omelet,  Gluten 165 

Omelet,  Rice 165 

Omelet,  Apple 165 

Omelet,  Granose 165 

Omelet  with  Tomato 165 

Omelet,  Onion 166 


IHDEX  255 

EGGS —  Continued 

Omelet,  Green  Pea 166 

Omelet,  Asparagus .   ,    .   .  166 

Poached  on  Toast 169 

Poached  on  Granose 170 

Scrambled  with  Sugar  Corn 169 

Scrambled  with  Onions 169 

Scrambled  with  Protose 169 

Scrambled  with  Parsley 169 

Shirred 167 

ENTREES 

Braized  Protose  and  Cabbage 83 

Braized  Protose 85 

Baked  Protose  with  Macaroni 86 

Bean  Croquettes 99 

Bean  and  Nut  Loaf 100 

Baked  Potpie 101 

«<^~Baked  Eggplant  a  la  Creme 102 

Boiled  Macaroni  (plain) 105 

Baked  Macaroni,  with  Egg  Sauce 108 

Baked  Stuffed  Tomatoes 114 

-—Cream  Nut  Loaf 74 

Cereal  Roast 75 

Chicken  Croquettes 77 

Corn  Fritters 96 

Carrot  Souffle 100 

Creamed  Macaroni 107 

Dressing 69,  70 

Dried  Pea  Croquettes 76 

Egg  Mixture  for  Croquettes,  etc 78 

Escalloped  Protose 87 

Eggplant  with  Protose 88 

Egg  Macaroni 108 

Fillets  of  Vegetable  Salmon - 67 

Frijoles  with  Protose  Mexicano 79 

Fricassee  of  Protose  with  Potato 79 


256  VEGETARIAN    COOK   BOOK 

ENTREES—  Continued 

Frizzled  Protose  in  Eggs 87 

Green  Corn  and  Tomato 79 

Golden  Nut  Chartreuse 91 

Green  Corn  Chowder 98 

Green  Corn  Nut  Pie 103 

Hamburger  Loaf 73 

Hashed  Protose  Croquettes 77 

Imperial  Nut  Roast 74 

Lentil  Hash , 92 

Lentil  Fritters 92 

Lentil  Patties 93 

Lentil  Roast 94 

Lentil  Nut  Roast 94 

Mock  White  Fish    .   , 67 

Mock  Turkey  with  Dressing 69 

Mock  Veal  Loaf 71 

Mock  Chicken  Rissoles 80 

Mock  Chicken  Pie 102 

Macaroni  a  1'Italienne 105 

Macaroni  and  Cornlet ....  106 

Macaroni  with  Tomato  Sauce 106 

Macaroni  Cutlets 107 

Macaroni  in  Cream 107 

Macaroni  with  Apple 109 

Macaroni  and  Cheese 109 

Macaroni  with  Granola no 

Macaroni  Croquettes no 

Macaroni  Neapolitaine in 

Macaroni  (Spanish) , in 

Macaroni  with  Tomato in 

Nuttolene  Roast 71 

Nut  and  Granola  Roast 73 

Nut  and  Tomato  Roast 76 

Nut  Fricassee 78 

Nut  and  Vegetable  Stew ...   81 

Nut  Lisbon  Steak 85 


INDEX  257 

ENTREES —  Continued 

Noodles 97 

Nut  and  Vegetable  Pie 104 

New  England  Boiled  Dinner 80 

Okra  Gumbo 101 

Pea  Croquettes 96 

Protose  Roast,  Olive  Sauce 68 

Protose  with  Browned  Potato 78 

Protose  Fricassee 82 

Protose  Steak  Smothered  in  Onions 82 

Protose  Smothered  with  Tomatoes 83 

Protose  Pot  Roast  .   .       83 

Protose  Steak  with  Potatoes 84 

Protose  Pilau 84 

Protose  Patties 84 

Protose  Cutlets 89,  85 

Protose  Hash 113 

Protose  and  Tomato      86 

Protose  Jam  bal  ay  a 88 

Protose  Chartreuse 90 

Protose  Steak 90 

Protose  Steak  a  la  Tartare 90 

Protose  or  Nuttolene  Cutlets 91 

Protose  and  Rice  Chowder 97 

Protose,  Stewed  (Spanish) 81 

Rice,  Spanish 96 

Roast  Duck       70 

Roast  of  Protose 72 

Ragout  of  Protose 89 

Rice  Mold 95 

Rice  and  Banana  Compote 95 

Rice  and  Egg  Scramble 96 

-—Squash  Fritters 99 

Scotch  Pea  Loaf 100 

Scalloped  Macaroni 112 

Spaghetti  in  Tomato  Sauce ...  113 

—  Tomato  Pie 105 

17 


258  VEGETARIAN    COOK    BOOK 

ENTREES —  Continued 

Vegetarian  Roast 72 

Vegetable  Oyster 98 

Vegetable  Oyster  Pie 103 

Vermicelli  Nut  Pie 104 

Vegetarian  Hamburger  Steak 113,  114 

Vegetarian  Sausage 114 

Walnut  Lentil  Patties 93 

Walnut  Lentils 93 

Walnut  Loaf 75 

Walnut  Roast 75 

HYGIENE  OF  COOKING 

Boiling 9 

Baking 12 

Braizing 12 

Broiling 12 

Milk  ....               ii 

Steaming n 

Stewing n 

NUT  BUTTER 

Almond : 243 

Brazil , 244 

For  Table 245 

Process  of  Making 241 

Peanut  Meal 244 

Peanut  Cream  .   .       245 

Salted 243 

PIES 

Apple 231 

Blueberry 232 

Chocolate  Custard  .   .   ,  , 226 

Cocoanut 229 

Custard,  Baker's ,   ...  228 

Lemon 228 

Mince 227 

Pastry  Dough  for 225 


STDMX  259 

PIES —  Continued 

Pumpkin 226,  225 

Prune 230 

Rhubarb 231 

Washington  Cream 229 

PUDDINGS 

Apple  Nut 214 

Apple  (Baked) 217 

Adelaide 221 

Brown  Betty 206 

Banana  Tapioca 209 

Bread 216 

Corn  Starch  Blanc  Mange .   .  207 

Caramel  Custard 212 

Custard,  Plain 212 

Cream  Rice 214 

Cabinet 218 

Cream  Sago 219 

Cereal , 221 

Date 221,  209 

Farina  Mold 205 

Floating  Island 207 

Fig  .   .  220 

Granose  Mold 208 

Lemon  Apple 205 

Lemon  Omelet 210 

Lemon  Honey 211 

Pineapple  Tapioca 208 

Prune  Tapioca 215 

Prune 215 

Pressed  Fruit   . 216 

Plum   .  c 218 

Rice fc  213,  210 

Strawberry  Short  Cake 206 

Strawberry  Granose 207 

Sago  Fruit 209 


260  VEGETARIAN    COOK    BOOK 

PUDDINGS —  Continued 

Strawberry  Souffle .211 

Sanitas  Chocolate 214 

Snow 217 

Steamed  Fruit ; 219 

Sponge  220 

Tapioca  Custard 213 

SALADS 

Almond 17 

Asparagus  and  Protose 26 

Asparagus  and  Cauliflower  . 27 

Asparagus 28 

Brazilian 18 

Beet 25 

Beet  and  Potato 27 

Brussels  Sprout    ...       28 

Cabbage 24 

Carrot  and  Beet 25 

Date  and  Celery 28 

English *  *   .   .  21 

Fruit 19 

Lima  Bean 23 

Lettuce .    k       .   .  24 

Macedoine 28 

Normandy 18 

Nesslerode 19 

Nut  and  Fruit 22 

Nut 22 

Protose 20 

Protose  and  Celery 20 

Pea  and  Onion 21 

Pea  and  Tomato 23 

Salad  la  Blanche 24 

Stuffed  Beet 25 

Tomato  Mayonnaise 22 

Turnip  and  Beet 26 


INDEX  261 

SALADS —  Continued 

Vegetarian  Chicken 17 

Waldorf 19 

_^JWater  Lily 21 

SALAD  DRESSINGS 

Boiled 32 

Cream  (Plain) 33 

Cream 33 

French .   .  34 

Golden 35 

Green  Mayonnaise 36 

Lettuce .34 

La  Blanche 36 

Mayonnaise 31 

Nut  or  Olive  Oil 35 

Oil  (Sour) 35 

White 32 

White  Cream 34 

SOUPS 

--—Artichoke 59 

Barley  and  Nut 51 

Bean  and  Tomato 46 

Brown  Bean 53 

Bean  Tapioca ,    ...  54 

Bread  Bisque 56 

Croutons  for 40 

Corn  and  Tomato   .   ,   , 48 

Cereal  Consomme f 48 

Celery  and  Tomato 59 

Creole 61 

Chocolate 62 

Egg  Balls  for 40 

— £gg  Dumplings 41 

Foundation  of  Cream 40 

Family  Favorite 57 

Fruit 61,  64 


262  VEGETARIAN   OOOK    BOOK 

Sou  PS —  Continued 

German  Lentil 50 

Green  Pea 55 

Impromptu 60 

Julienne , 45 

Kinds  of .   .  39 

Lentil  and  Tomato 51 

Lentil  and  Nut 52 

Lima   Bean •  56 

Mock  Chicken ...           .   .    .   .  43 

Noodles  for 41 

Nut  Chowder 42 

Nut,  French 42 

Nut  and  Olive 52 

Nut  Noodle 52 

Nut  and  Pea 53 

Nut  and  Bean 53 

Nut  and  Asparagus .53 

Nut  Meat  Broth 58 

Nut  and  Cream  of  Corn 59 

Pea,  with  Vegetable  Stock 58 

Palestine 61 

Rice  and  Nut 51 

Rice 55 

Rolled  Oats 57 

Sago 54 

Savory  Potato 58 

Swiss  Lentil 48 

Spring  Vegetable 49 

Tomato  .   .       46 

Tomato-Vermicelli 46 

Tomato  and  Okra 47 

Turnip  and  Rice 50 

Tomato  Bisque 56,  57 

Vegetable,  Plain 44 

Vegetable  Bouillon 41 

White  Soubise 45 


INDEX  .  263 

Sou  PS — Continued 

White  Swiss 47 

White   Bean 54 

SAUCES 

Brown  Regency 150 

Brown 155,  156 

Bread 157 

Cream  Tomato 154 

Cream 156 

Egg 156 

German 152 

Golden 157 

Hollandaise , 151 

Hard 157 

Imperial 151 

Ideal  Chili 153 

Lemon 159 

Mint 152 

Nut  Gravy      , 154 

Olive 150 

Orange 158 

Parsley .  156 

Plum  Pudding 159 

Tomato ........  153 

Tomato  Cream 154 

Vegetable  Soup  Stock 149 

Vanilla 158 

White  Cream 152 

Walnut  Gravy 155 

TOASTS 

American  or  French 188 

Asparagus 192 

Apple 192 

Apricot 192 

Boston  Cream 189 

Berry 191 


264  VEGETARIAN   COOK    BOOK 

TOASTS —  Continued 

Banana « 191 

Cream 188 

Date 190 

Date  with  Walnuts 192 

Milk 188 

Nun's 189 

— Nut  Gravy 189 

Nuttolene  on a 191 

Prune  Whipped 190 

Prune 190 

Protose 190 

Tomato 192 

VEGETABLES 

Asparagus 127 

Asparagus  Pompadour 128 

Asparagus  with  Eggs 129 

Asparagus  with  Green  Peas 129 

Asparagus,   Stewed 128 

Beans,  Baked 129,  130 

Beans,  Puree  of 130 

Beans,  Stewed  .  130 

Beans,  Baked  with  Tomato 131 

Beans,  String    .   .    .    , 135 

Brussels  Sprouts,  Plain 140 

Brussels  Sprouts,   Saute 140 

Brussels  Sprouts,  Baked 141 

Beets 141 

Beet  Greens 141 

Beet  Stalks 141 

Beets  and  Potatoes 142 

Beets,  Baked 142 

Beets,  Boiled 142 

Beets,  Young , 142 

^  Beet  and  Potato  Hash 143 

Celery,  Plain 125 


INDEX  265 

VEGETABLES — Continued 

Celery,  Stewed 126 

^-Chestnuts,  Creamed 127 

Corn,  Green,  Stewed 134 

Corn,  Green,  Boiled 135 

Cauliflower,  Cream  Sauce 136 

Cauliflower,   Baked 136 

Cauliflower,  Tomato  Sauce 136 

Cauliflower,  Stewed 137 

Cauliflower,  Boiled 137 

Cauliflower,  Browned 137 

Cabbage  and  Cream 137 

Cabbage,  Baked 138 

Cabbage  with  Tomato 139 

Cabbage,  Scalloped 139 

Cabbage,  Holland  Cream 139 

Cabbage,  Ladies' 140 

Carrots,  French 145 

"  Carrots,  a  la  Creme    .    .   . 145 

Carrots  with  Egg  Sauce 145 

Carrots,  Puree  of 145 

Cucumbers 146 

General  Directions 118 

Lentils,  Oriental  Style 126 

Lentils,  with  Onions 127 

Onions 131 

Onions,   Baked 132 

Onions,  Stuffed 132 

Oysters,  Mock »   .   .   .  125 

Oysters,   Vegetable   .   .  125 

Potatoes 119 

Potatoes,  Mashed 121 

Potato  Puffs 121 

Potatoes,  Minced 121 

Potatoes,  Scalloped 122 

Potatoes,  Hashed 122 

Potatoes,  New,  and  Cream 123 


VEGETARIAN   COOK    BOOK 

VEGETABLES — Continued 

Potatoes,  a  la  Creme 123 

Potatoes,  a  la  Delmonico 123 

Potato  Croquettes 124 

Peas 128 

Peas,  Puree  of 134 

Peas,  Green  ....          135 

Parsnips,  Baked 143 

Parsnips,  in  Egg  Sauce 143 

Parsnips,  Stewed 143 

Salsify,   Stewed 124 

Succotash 131 

Spinach 133 

Squash,   Summer 133 

Squash,  Hubbard 133 

Turnips,  Young 144 

Turnips,  Mashed 144 

Turnips,  Boiled 144 

Tomatoes,  Scrambled ....  132 


Quaker 
City 

Peanut 
Butter 
Mill 


Price  of  Mill  $4.00 

[IS  mill  is  tinned  and  has  a  ball  bearing.  Grinds 
dry,  wet  or  oily  substances.  Weight  ten  pounds, 
capacity  five  pounds  peanut  butter  per  hour.  This 
is  not  a  cheap  meat  mill  which  will  not  grind  fine, 
but  a  thoroughly  practical  grinding  mill  con- 
structed on  the  same  principles  as  our  large  mills,  which 
have  been  used  so  successfully  throughout  the  world  for 
nearly  a  generation.  It  is  a  general  grinding  mill  for  family 
use,  and  is  sold  at  a  price  within  the  reach  of  every  family. 
The  importance  of  pure  food  can  not  be  overestimated.  The 
surest  way  to  get  it  is  to  do  your  own  grinding,  thus 
having  the  article  freshly  ground  as  you  use  it,  and  avoiding 
the  danger  of  injurious  adulterations.  This  mill  is  adapted 
to  grinding  or  pulverizing  any  of  the  following  articles:  — 

Coffee,  peanuts  or  nuts  of  any  kind,  all  wet  or  oily  sub- 
stances, corn  meal,  cracker  dust,  bread  crumbs,  cracked  wheat 
and  oats,  horseradish,  and  cooked  meats,  spices,  herbs,  and 
roots,  vanilla  beans  and  pods  when  mixed  with  sugar  and 
ground  together  for  flavoring;  raisins,  with  or  without  seeds 
for  marmalade,  cocoanuts,  etc.  Peanut  butter  is  said  to  be 
superior  to  codliver  oil  for  consumptives.  Send  for  circular 
containing  directions  for  making  peanut  butter. 

MANUFACTURED    BY 


Canal  and  Randolph  Sts.,  Chicago,  111. 

VEGETARIAN  CAFE,  755  MARKET  ST.,  SAN  FRANCISCO,  CAL. 


Vegetarian 

CooKing  Oil 

0PURE  vegetable    shortening, 
made  by  a  combination  of  the 
best  food  oils  so  blended  as  to 
give  the  delicate  flavor  of  pure 
olive  oil.     A    superior   salad  .oil,    a 
cheap,  successful  oil    for  all  kinds  of 
shortening. 

%  gal.  can,$o  75 
10  gal.  case,  n  50 

Grape  Juice 

and  Cider 


Grape   Juice  is  made   from   the   best    California 
grapes    carefully  selected,  filtered,  and   put  up    by  a 
process  that  keeps  the  juice  from  fermenting, 
pple    Cider   is   made   from   sound   ripe  apples  cored, 
washed  and  free  from  worms. 

Quarts     .     .     $o  40  Pints    ..$02$  Apple  Cider,  quarts    $o  35 

SANITARIUM   FOOD  COMPANY 

Sanitarium,     California 

BRANCH  STORES:     San  Francisco,  Oakland,  San  Jose,    Fresno,   California; 
And  Salt  Lake  City  and  Provo,  Utah. 


MONO  THE  RECIPES  IN  THIS 
COOK-EOOK   are  a  targe  num- 
ber in  Which  Sanitas  Nut  Foods 
are  used,    particularly    frotose 
and  ffuttolene.    A  trial  of  these 
dishes   Will    convince    the    most 
scientific  cook  and  the   greatest 
loVer    of    good    things,    of   the 
important  place  in   the  "meatless  menu"  oc- 
cupied by   these  preparations. 

JVUT  FOODS  were  developed  by  the  Sanitas  Nut 
Food  Co.,  Ltd.,  Battle  Creek,  Mich.  Their  manu- 
facture is  protected  by  patents  issued  by  the  patent 
bureaus  of  the  United  States  and  foreign  countries 
only  after  the  most  rigid  scrutiny  of  the  claims  pre- 
sented by  the  manufacturers. 

SANITAS  Protose  and  Nuttolene  are  the  only  success- 
ful and  scientific  meat  substitutes  on  the  market. 


SANITAS  FOODS  are  sold  by  reliable  dealers  in 
all  parts  of  the  country.  In  case  your  dealer  does 
not  carry  them,  write  us  for  information  about  our 
"easy  way  of  supplying  you  direct  from  factory." 
The  Sanitarium  Food  Co.,  St.  Helena  and  San 
Francisco,  Cal.,  carry  a  full  line  of  our  products. 


Wheeling.  W.  Va. 

I  hare   been    a  vegetarian   for  several  years,  and  as 
long  as  I   can  procure  your  Protose,  Malted  Nuts  and  Nut 
Butter,  I  have  no  desire  to  go  back  to  the  flesh  pots. 
You  shall  hear  from  me  again. 

Yours  very  respectfully 

F.  H.  H. 


SANITAS  NUT  FOOD  CO.,  Ltd. 

Battle    CreeK,  Michigan 


LIBRARY  USE 

RETURN  TO  DESK  FROM  WHICH  BORROWED 

AGRICULTURE    LIBRARY 
40  Giannini  Hall  -  Tei.  No.  642-4493 

THIS  BOOK  IS  DUE  BEFORE  CLOSING  TIME 
ON  LAST  DATE  STAMPED  BELOW 


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General  Library 

University  of  California 

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